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In the realm of comforting and satisfying meals, few dishes can rival the hearty appeal of a pasta bake. This Hatch Chili Turkey Pasta Bake combines the rich, smoky flavor of hatch green chilies with lean ground turkey and an array of colorful vegetables, offering a nutritious and delicious option that the whole family will love. With a tantalizing mix of spices, melty cheese, and the satisfying texture of pasta, this recipe not only nourishes but also brings warmth and joy to the dining table.

Hatch Chili Turkey Pasta Bake

Discover the warmth of family meals with this hearty Hatch Chili Turkey Pasta Bake. Bursting with the smoky flavors of hatch green chilies, lean ground turkey, and a medley of vibrant veggies, this recipe is both nutritious and delicious. Perfect for weeknight dinners or potlucks, it offers a satisfying blend of spices and melted cheese. Get ready to create a comforting dish that brings joy to your dining table while providing a balanced meal for everyone to enjoy.
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Ingredients
  

12 ounces pasta (penne or rotini work well)

1 pound ground turkey

2 cups hatch green chilies, roasted and chopped (canned or fresh)

1 can (14.5 ounces) diced tomatoes, drained

1 cup corn kernels (fresh, frozen, or canned)

1 cup black beans, rinsed and drained

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon cumin

½ teaspoon smoked paprika

1 teaspoon salt (adjust to taste)

½ teaspoon black pepper

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

½ cup sour cream or Greek yogurt

½ cup fresh cilantro, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and set aside.

      Sauté the Turkey: In a large skillet over medium heat, add the ground turkey. Cook until browned and fully cooked, breaking it up with a wooden spoon, about 5-7 minutes.

        Add Vegetables and Spices: Stir in the hatch green chilies, diced tomatoes, corn, black beans, garlic powder, onion powder, cumin, smoked paprika, salt, and pepper. Cook for another 5 minutes until heated through.

          Combine Pasta and Sauce: In a large mixing bowl, combine the cooked pasta with the turkey and chili mixture. Add in the sour cream or Greek yogurt and half of the cheddar and Monterey Jack cheeses. Mix until well combined.

            Transfer to Baking Dish: Pour the mixture into a greased 9x13-inch baking dish. Spread it out evenly.

              Top with Cheese: Sprinkle the remaining cheddar and Monterey Jack cheese over the top of the pasta mixture.

                Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

                  Garnish and Serve: Remove from the oven and let it sit for a few minutes. Garnish with chopped cilantro before serving.

                    Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 6 servings