Baked Penne with Green Chiles

Preparation Preheat the oven to 500°F (260°C), with a rack in the middle position. Bring a large pot of water to a boil over high heat. Meanwhile, in a 13 by 9-inch (33 by 23-cm) baking dish, stir together the milk, cream, tomatoes, chiles, Cheddar, and mustard. Season with 1 teaspoon salt and some pepper, then set the tomato mixture aside. When the water boils, season it generously with salt; it should taste like seawater. When it returns to a boil, add the pasta, quickly stir to separate the noodles, then cover the pot. When the water returns to a boil again, uncover and boil the pasta until very al dente, stirring occasionally. Drain the pasta thoroughly, then pour the noodles on top of the tomato mixture and toss to combine. Gently “shake” the dish to distribute the ingredients, then top evenly with the Pecorino.* Bake until bubbling and lightly browned, about 12 minutes. Let rest for 5 to 10 minutes before serving. Make Ahead Prepare to * without preheating the oven, then keep, covered, in the refrigerator for up to 3 days or in the freezer for up to 1 month. Bake, covered, at 350°F (175°C) until hot, about 30 to 60 minutes (if frozen), uncovering for the last 10 minutes or so. Staggered Serve hot or warm. It will keep, loosely covered, in a 200°F (90°C) oven for up to 2 hours. TIPWe used to feel that canned whole tomatoes were better than crushed ones, which often have spices added in and go through more processing. But quality brands like Muir Glen and those marked San Marzano D.O.P. have swayed us a bit. You can't beat the convenience and they lend a thicker consistency without needing to be cooked down for a longer period of time. From The Dinner Plan: Simple Weeknight Recipes and Strategies for Every Schedule © 2017 by Kathy Brennan and Caroline Campion. Reprinted with permission from Abrams Books. Buy the full book from Amazon.

Preparation Preheat the oven to 500°F (260°C), with a rack in the middle position. Bring a large pot of water to a boil over high heat. Meanwhile, in a 13 by 9-inch (33 by 23-cm) baking dish, stir together the milk, cream, tomatoes, chiles, Cheddar, and mustard. Season with 1 teaspoon salt and some pepper, then set the tomato mixture aside. When the water boils, season it generously with salt; it should taste like seawater. When it returns to a boil, add the pasta, quickly stir to separate the noodles, then cover the pot. When the water returns to a boil again, uncover and boil the pasta until very al dente, stirring occasionally. Drain the pasta thoroughly, then pour the noodles on top of the tomato mixture and toss to combine. Gently “shake” the dish to distribute the ingredients, then top evenly with the Pecorino.* Bake until bubbling and lightly browned, about 12 minutes. Let rest for 5 to 10 minutes before serving. Make Ahead Prepare to * without preheating the oven, then keep, covered, in the refrigerator for up to 3 days or in the freezer for up to 1 month. Bake, covered, at 350°F (175°C) until hot, about 30 to 60 minutes (if frozen), uncovering for the last 10 minutes or so. Staggered Serve hot or warm. It will keep, loosely covered, in a 200°F (90°C) oven for up to 2 hours. TIPWe used to feel that canned whole tomatoes were better than crushed ones, which often have spices added in and go through more processing. But quality brands like Muir Glen and those marked San Marzano D.O.P. have swayed us a bit. You can't beat the convenience and they lend a thicker consistency without needing to be cooked down for a longer period of time. From The Dinner Plan: Simple Weeknight Recipes and Strategies for Every Schedule © 2017 by Kathy Brennan and Caroline Campion. Reprinted with permission from Abrams Books. Buy the full book from Amazon.