Hatch Chili time with Harmons

Green Chile Baked Pasta
From Chef Lesli Sommerdorf for Harmons

Serves 4

Ingredients:
2 cups whole milk
1 cup heavy cream
1 (15-oz) can crushed tomatoes
1 cup roasted, peeled, seeded, and chopped green chiles, divided
2 cups shredded sharp Cheddar cheese
1 Tbsp Dijon mustard
Salt and pepper
1 lb penne or ziti
1 cup freshly grated Pecorino or Parmesan cheese

Instructions:
Preheat the oven to 500°.

Bring a large pot of salted water to a boil over high heat. Add the pasta, stir to separate the noodles, and cook until very al dente, stirring occasionally. Meanwhile, in a 13” by 9” baking dish, combine the milk, cream, tomatoes, ¾ cup chiles, Cheddar, and mustard. Season with 1 teaspoon salt and some pepper, and set aside. Drain the pasta thoroughly, then pour the noodles on top of the tomato mixture and toss to combine. Gently stir the ingredients, then top evenly with the Pecorino and the remaining ¼ cup green chiles. Bake until bubbling and lightly browned, about 12 min. Let rest for 5 min. before serving.