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Green Chile Cheese Baked Pasta

A creamy baked pasta loaded with green chile heat, melty cheese, and rich flavor—all made in one dish. Perfect weeknight comfort food!
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
Course: Dinner, Lunch, Main Course, Pasta
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • Pasta penne, spaghetti, or your favorite – about 12 oz
  • 1 block cream cheese 8 oz, room temperature
  • Fresh cracked black pepper – to taste
  • Dried oregano – about 1 tsp
  • Garlic salt – about 1 tsp
  • Red pepper flakes – to taste
  • Olive oil – about 2 tbsp
  • Tomatoes – 1–2 cups chopped
  • Chopped green chile – 1 cup or more for extra heat
  • Boiling water broth, or stock – enough to fully cover pasta (~4 cups)
  • Cubed cheese muenster, cheddar, or your choice – 1–2 cups

Method
 

Prep the Baking Dish
  1. Choose a large baking dish (9x13 works well). Add dry pasta straight into the dish—no need to pre-cook.
Add the Cream Cheese and Seasonings
  1. Place the block of cream cheese in the center of the pasta. Sprinkle with cracked pepper, oregano, garlic salt, and red pepper flakes. Drizzle olive oil over everything.
Add Tomatoes and Green Chile
  1. Scatter chopped tomatoes and green chile evenly over the pasta and cream cheese.
Pour in Hot Liquid
  1. Add boiling water, broth, or stock until the pasta is fully submerged—about 4 cups depending on dish size.
Bake Covered
  1. Cover with foil and bake at 375°F (190°C) for about 20 minutes.
Stir and Add Cheese Cubes
  1. After 20 minutes, remove from oven, stir everything to combine, and add cubed cheese (muenster, cheddar, or your favorite). Add more green chile if you want extra spice.
Finish Cooking
  1. Turn the oven off but return the dish inside for 10–15 minutes to let the cheese melt and pasta finish cooking in the residual heat.
Serve
  1. Serve hot with a crisp salad for balance.