Creamy Mexican Pasta Bake
A rich and indulgent pasta bake with a Mexican twist, featuring huaraches and a blend of creamy cheese.
Ingredients
- ●8 oz Pastapenne or rigatoni work well
- ●1 cup Huarachespre-cooked or cooked from scratch
- ●2 cups Iquichaor substitute with other Mexican cheeses
- ●2 cups Mexican Style Tomato Sauce
- ●1 cup Heavy Cream
- ●1 cup Grated Cheddar Cheese
- ●4 tbsp Butter
- ●to taste Salt and Pepper
- ●chopped, for garnish Fresh Cilantro
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Cook pasta according to package directions until al dente. Drain and set aside.
- 3
In a large skillet, melt 2 tablespoons of butter over medium heat. Add huaraches and cook until lightly browned.
- 4
Stir in Mexican style tomato sauce and bring to a simmer. Reduce heat to low and let sauce simmer while you prepare the cream sauce.
- 5
In a separate saucepan, melt the remaining 2 tablespoons of butter over medium heat. Add heavy cream and bring to a simmer.
- 6
Reduce the cream sauce by half, stirring occasionally. Stir in grated cheddar cheese until melted and smooth.
- 7
In a large mixing bowl, combine cooked pasta, huaraches, and cream sauce. Season with salt and pepper to taste.
- 8
Transfer the pasta mixture to a baking dish and top with additional grated cheese if desired.
- 9
Bake in preheated oven for 20-25 minutes, or until the top is golden brown and the casserole is heated through.
- 10
Garnish with chopped fresh cilantro and serve hot.