Southwestern Pasta Gratin Recipes

Steps:

• Cook pasta according to package directions., Meanwhile, in a large skillet, saute pepper and onions in oil until tender. Stir in the flour, chili powder, chipotle pepper, salt and cumin until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 1/4 cup cheese until melted., Drain pasta; toss with sauce. Stir in bacon and cilantro. Transfer to a 2-qt. baking dish coated with cooking spray. Sprinkle with remaining cheese. Bake, uncovered, at 400° for 20-25 minutes or until bubbly.

Steps:

• Bring 2 1/2 quarts of water to a boil in a pot. Add the penne, bring the water back to a boil, and boil the pasta over medium heat, uncovered, for about 8 minutes. (The pasta should be al dente, firm to the bite.) Drain the penne in a colander and rinse it under cold tap water until cool, and set aside.
• Heat the butter and oil in a saucepan, and add the flour. Cook the mixture over medium heat for about 10 seconds, then add the milk, stir it in quickly with a whisk so the mixture doesn't scorch. Bring the mixture to a boil, and boil it for 10 seconds. Add the cheddar cheese, salt and pepper, mix well, then cook over low heat for 3 to 4 minutes. Set aside.
• When ready to finish the gratin, preheat the oven to 400 degrees.
• Mix the pasta with the cheddar sauce, and transfer the mixture to a 6-cup gratin dish. Sprinkle the tomato on top of the pasta and sauce. Combine the Parmesan and paprika in a small bowl, and sprinkle the mixture on the pasta. Bake in a 400 degree oven for 30 minutes, until the gratin is bubbly and nicely browned on top. Serve immediately.
• Note: If making the gratin at the last moment, and assembling it while the sauce and pasta are both hot, do not bake the gratin. Instead, place it under a hot broiler until golden brown on top.

Steps:

• Cook macaroni in a large pot of salted boiling water, stirring occasionally, until it is al dente, about 8 minutes.
• When pasta is cooked, drain and set aside.
• Preheat oven to 350°; lightly oil a 2 1/2-quart baking dish.
• Heat the oil in a large skillet over med-low heat, add in the garlic and jalapeno; cook until softened, about 1 minute.
• Add in the beans, chili powder, and oregano.
• Stir in the picante sauce and tomatoes; mix well.
• Simmer for 5 minutes.
• Season with salt and pepper to taste.
• In a big bowl, combine the macaroni with the bean-tomato mixture and transfer to the prepared dish.
• Top with the cheese.
• Cover and bake for 25 minutes.
• Uncover and continue baking 5-10 minutes longer or until the top is lightly browned.

Steps:

• Preheat oven to 400 degrees.
• Char chiles over gas flame or in a broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and chop chiles.
• Butter a 13-inch-by-9-inch-by- 2-inch glass baking dish. Sprinkle garlic over bottom of dish.
• Arrange 1/4 of the potatoes in the dish. Sprinkle with salt and pepper, then 1/3 of the chiles and 1/3 of the cilantro. Repeat layering of potatoes, chiles and cilantro, 2 more times, seasoning with salt and pepper. Top with any remaining potatoes.
• Pour broth over, then cream. Sprinkle with salt and pepper.
• Cover dish with aluminum foil. Bake until potatoes are tender, about 1 hour and 15 minutes.
• Uncover, sprinkle cheeses over the potatoes and continue baking until liquid thickens, about 15 minutes.
• Cool slightly. Sprinkle with cilantro. Serve and enjoy.

Steps:

• Cook the rigatoni pasta and drain well.
• Beat the soft cheese, hummus and lemon juice together.
• Mix in the cream and the salt and freshly ground pepper, put on one side until needed.
• In a pan, heat the oil and soften the onion until tender.
• Add the red, green and yellow peppers and cook until softened.
• Remove from the heat and stir in the soft cheese mixture, pasta and the parsley.
• Spoon into a large heatproof dish.
• Mix together the Cheddar and the breadcrumbs and sprinkle over the pasta.
• Cook under a preheated grill until golden brown.

Steps:

• In a small bowl, whisk the first 8 ingredients until blended. Cook pasta according to package directions. Drain pasta; rinse with cold water., In a large bowl, mix pasta, corn, beans, tomatoes, olives, peppers, onion and 1/4 cup cilantro. Pour dressing over salad; toss to coat. Refrigerate until serving., Just before serving, top with avocado and the remaining cilantro.

Steps:

• Peel sweet onions and cut into slices about 1/4-inch thick; separate slices into rings.
• In a large deep skillet, heat olive oil over medium-low heat. Add onions, chicken, cumin, chili powder, salt and cayenne pepper and cook, stirring occasionally, until onions are soft and golden, about 25 minutes.
• Stir in the tomatoes, corn and chiles and cook 2 minutes longer.
• Pour in the chicken stock and increase heat to high. Cook, stirring occasionally, until the sauce thickens slightly, 5 to 10 minutes.
• Combine the sauce, cooked pasta, cilantro and goat cheese, stirring and tossing to soften the cheese.