Southwest Gemelli Pasta Bake with Creamy Spiced Sauce

This gemelli pasta bake takes your taste buds on a journey from Italy to the American Southwest. Twisty pasta is tossed with sautéed onions, green pepper and jalapeño, all seasoned with a bold Southwest spice blend. Diced tomatoes and a creamy mix of cream cheese and Monterey Jack create a luscious sauce that coats every bite.

Before baking, the dish gets a crunchy topping of panko breadcrumbs and Mexican cheese, broiled to golden perfection. A drizzle of hot sauce adds the final kick. Serve it hot and enjoy a hearty, flavorful meal that’s sure to become a favorite.

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

14 ounce Diced TomatoesView ingredient guideLike ingredientDislike ingredient

6 ounce Gemelli PastaView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the broiler to high (or oven to 500°F). Wash and dry all produce. Halve, peel and dice the onion. Core, deseed and dice the green pepper. Mince the jalapeño, removing ribs and seeds for less heat.
2. Heat a drizzle of olive oil in a large ovenproof skillet (or a large pot for 4 servings) over medium-high heat. Add the onion, green pepper and jalapeño to taste. Cook, stirring, until slightly softened, 3-4 minutes. Stir in 1 tablespoon butter until melted. Add the Southwest spice blend, flour, salt and pepper; cook, stirring, until fragrant, 30 seconds to 1 minute.
3. Stir in 2 cups water (3 cups for 4 servings) and the diced tomatoes. Bring to a boil, then add the gemelli. Cook, stirring occasionally, until the pasta is al dente and the liquid is absorbed, 9-11 minutes. If needed, stir in a splash of water until the pasta is coated in sauce.
4. Meanwhile, place 1 tablespoon butter in a medium microwave-safe bowl; microwave until melted, 30 seconds to 1 minute. Add the panko and Mexican cheese blend. Season with salt and pepper; mix to combine thoroughly. Set aside.
5. Stir the cream cheese and Monterey Jack into the gemelli mixture until combined. Season with salt and pepper; turn off the heat. If your skillet is not ovenproof (or if you used a pot for 4 servings), transfer the mixture to a baking dish. Evenly sprinkle the panko mixture over the top.
6. Broil (or bake) until the topping is golden brown and the sauce is bubbly, 3-5 minutes. Watch carefully to avoid burning. Divide among bowls and serve. Drizzle with hot sauce to taste and top with remaining jalapeño if desired.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like penne, rotini or fusilli works well in this dish.

How do I make this dish less spicy?

Reduce or omit the jalapeño and hot sauce. You can also use a mild green pepper instead of jalapeño.

Can I prepare this ahead of time?

Yes, assemble the dish without the panko topping, cover and refrigerate. Add the topping just before broiling.