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If you’re looking for a delicious and hearty meal that celebrates the vibrant flavors of fresh ingredients, the Hatch Chili Veggie Pasta Bake is the perfect recipe for you. This delightful dish marries the comforting essence of pasta with an array of colorful vegetables, all brought to life by the unique zest of Hatch green chiles. Whether you’re preparing a cozy family dinner or a dish to impress friends, this pasta bake promises to satisfy with its rich flavors and wholesome ingredients.

Hatch Chili Veggie Pasta Bake

Discover the vibrant flavors of the Hatch Chili Veggie Pasta Bake, a delicious blend of pasta, colorful vegetables, and the unique warmth of Hatch green chiles. Perfect for family dinners or impressing friends, this dish prioritizes freshness and nutrition with every bite. Enjoy a hearty and satisfying meal that showcases the beauty of veggie cooking while packing in essential vitamins and minerals. Try this easy recipe for a delightful culinary experience!
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Ingredients
  

12 oz penne pasta

2 cups Hatch green chilies, diced (roasted and peeled)

1 cup bell peppers, chopped (your choice of colors)

1 cup zucchini, diced

1 cup corn kernels (fresh, frozen, or canned)

1 can (15 oz) black beans, rinsed and drained

2 cups marinara sauce (store-bought or homemade)

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

2 teaspoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon ground cumin

1/2 teaspoon smoked paprika

Salt and black pepper to taste

Fresh cilantro, chopped (for garnish, optional)

Instructions
 

Preheat the oven: Set your oven to 375°F (190°C) so it’s hot and ready for baking.

    Cook the pasta: In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Once cooked, drain the pasta and set it aside.

      Sauté the vegetables: Heat olive oil in a large skillet over medium heat. Add the chopped bell peppers, diced zucchini, and corn kernels. Sauté for 5-7 minutes until the vegetables become tender and vibrant.

        Combine the filling: In a mixing bowl, combine the cooked pasta, sautéed vegetables, rinsed black beans, diced Hatch chilies, marinara sauce, garlic powder, onion powder, cumin, smoked paprika, salt, and pepper. Stir thoroughly until all ingredients are well blended and evenly coated.

          Layer the bake: Grease a 9x13 inch baking dish. Spread half of the pasta mixture in the bottom of the dish. Layer half of the shredded mozzarella cheese on top, followed by the remaining pasta mixture. Finish with the rest of the mozzarella cheese and top with grated Parmesan cheese for added flavor.

            Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and golden brown.

              Serve: Allow the dish to cool for a few minutes before serving. Garnish with freshly chopped cilantro if desired for a burst of flavor and color. Enjoy your hearty Hatch Chili Veggie Pasta Bake!

                Prep Time, Total Time, Servings: 15 minutes | 55 minutes | Serves 6