Baked Penne with Green Chiles
"This baked dish is the result of playing around in the kitchen one day and merging two beloved cheesy dishes: chiles rellenos and pasta al forno. It's creamy with some heat and tang, but nothing overwhelming. Still, if you prefer a more standard penne, omit the chiles. For a smoky note, consider using fire-roasted canned tomatoes in place of the regular ones. You can also play with the cheeses...."
INGREDIENTS
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2 cups (480 ml) whole milk
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1 cup (240 ml) heavy cream
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One 15-ounce (425-g) can crushed tomatoes
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One 4-ounce (115-g) can diced green chiles, drained
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2 cups (230 g) shredded sharp Cheddar or Mexican blend cheese
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1 heaping tablespoon Dijon mustard
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Salt and pepper
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1 pound (455 g) penne or ziti
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1 cup (100 g) freshly grated Pecorino or Parmesan cheese
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