claire freehafer

ingredients

• 12 oz gemelli pasta
• 1 yellow onion, diced
• 2 long green peppers, diced
• 2 jalapeños, minced
• 2 tbsp southwest spice blend
• 2 tbsp flour
• 28 oz can of diced tomatoes
• 1 cup panko breadcrumbs
• 1 cup mexican cheese blend
• ½ cup monterey jack cheese
• 8 tbsp cream cheese
• 1 tsp hot sauce
• 2 tsp olive oil
• 4 tbsp butter

instructions

1. heat broiler to high or oven to 500 degrees.

2. heat a large drizzle of olive oil in a large, preferably ovenproof, pot over medium-high heat. add onion, green pepper, and jalapeño to taste. cook, stirring, until slightly softened, 3-4 minutes. stir in 2 tbsp butter until melted. add southwest spice, flour, salt, and pepper; cook, stirring, until fragrant, 30 seconds to 1 minute.

3. stir 3 cups water and diced tomatoes into same pan. bring to a boil, then add gemelli. cook, stirring occasionally, until pasta is al dente and liquid is absorbed, 9-11 minutes. if needed, stir in a splash of water until pasta is coated in sauce.

4. meanwhile, place 2 tbsp butter in a medium microwave-safe bowl; microwave until melted, 30 seconds to 1 minute. add panko and mexican cheese. season with salt and pepper; mix to thoroughly combine. set aside.

5. stir cream cheese and monterey jack into gemelli mixture until combined. season with salt and pepper; turn off heat. if your pan isn’t ovenproof, or if you used a pot, transfer mixture now to a baking dish. evenly sprinkle pan or dish with panko mixture.

6. broil or bake pasta until golden brown and bubbly, 3-5 minutes. watch carefully to avoid burning. divide between bowls and serve. if you like things spicy, drizzle with hot sauce to taste and top with as much remaining jalapeño as you like.