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Spicy Hatch Chili Baked Pasta Spirals combine the warmth of comforting pasta with the vibrant kick of Hatch green chilies, creating a dish that's not only flavorful but also satisfying. This recipe is a delightful fusion of creamy textures and spicy undertones, making it an excellent choice for family dinners, potlucks, or a cozy night in. The unique blend of ingredients transforms an ordinary pasta bake into an extraordinary culinary experience, sure to impress even the most discerning palate. With rich flavors and a hint of spice, this baked pasta dish is destined to become a staple in your recipe collection.

Hatch Chili Baked Pasta Spirals

Discover the delicious blend of flavors in Spicy Hatch Chili Baked Pasta Spirals! This comforting dish combines the rich textures of creamy cheeses with the vibrant kick of Hatch green chilies, making for a satisfying meal perfect for family dinners or potlucks. With easy preparation and a unique mix of ingredients, you'll impress everyone at the table. Elevate your pasta game and indulge in this delightful culinary experience that promises warmth and excitement with every bite.
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Ingredients
  

12 oz spiral pasta (such as fusilli or cavatappi)

1 cup diced Hatch green chilies (fresh or canned)

1 cup shredded cooked chicken (optional)

2 cups shredded Mexican cheese blend (e.g., cheddar, Monterey Jack)

1 cup ricotta cheese

1 cup marinara sauce

1/2 cup sour cream

1 medium onion, finely diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon black pepper

1/2 teaspoon salt

1/4 teaspoon cayenne pepper (optional, for extra heat)

1/4 cup fresh cilantro, chopped (for garnish)

Olive oil (for sautéing)

1/2 cup breadcrumbs (optional, for a crispy topping)

Instructions
 

Cook the Pasta: Fill a large pot with salted water and bring it to a rolling boil. Once boiling, add the spiral pasta and cook according to the package instructions until al dente (usually about 9-11 minutes). Drain the pasta and set it aside to cool slightly.

    Sauté the Vegetables: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, stirring occasionally, until the onion becomes translucent. Add in the minced garlic and cook for an additional minute until fragrant.

      Combine the Sauce Ingredients: In a large mixing bowl, combine the diced Hatch green chilies, shredded chicken (if using), cooked pasta, ricotta cheese, marinara sauce, sour cream, ground cumin, smoked paprika, black pepper, salt, and cayenne pepper (if using). Stir well until all ingredients are evenly incorporated.

        Assemble the Pasta Bake: Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish. Spread half of the pasta mixture into the baking dish in an even layer. Sprinkle half of the shredded cheese over the top. Add the remaining pasta mixture, ensuring it is well spread out, and top with the rest of the cheese. If you prefer a crispy texture, sprinkle breadcrumbs evenly over the cheese.

          Bake the Dish: Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 25 minutes. After this time, carefully remove the foil and bake for an additional 15 minutes, or until the cheese is melted, bubbly, and golden brown.

            Garnish and Enjoy: Once baked, remove the dish from the oven and let it rest for about 5 minutes to cool slightly. Just before serving, garnish with freshly chopped cilantro for a burst of flavor. Enjoy your delicious and creamy Spicy Hatch Chili Baked Pasta Spirals!

              Prep Time, Total Time, Servings: 20 mins | 1 hr | Serves 6