You can expect a bit of heat from this Roasted Poblano Chile & Pasta Casserole—and a sauce that's thick with sour cream, cottage cheese and mozzarella.
What You Need
Original recipe yields 8 servings
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 white onion, sliced crosswise into 3 pieces, roasted and peeled
4 cloves unpeeled garlic, roasted, peeled
4 poblano chile s, roasted, peeled
1/3 cup fresh cilantro
1 container (8 oz.) BREAKSTONE'S or KNUDSEN Cottage Cheese
1/2 cup KRAFT Shredded Mozzarella Cheese
1/4 cup KRAFT Grated Parmesan Cheese
1 pkg. (16 oz.) rigatoni pasta, cooked, drained
1 pkg. (6 oz.) OSCAR MAYER Boiled Ham, chopped
1/4 cup butter, cut into small pieces
1 cup chopped seeded plum tomatoes
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Let's Make It
Heat oven to 350°F.
Blend sour cream, onions, garlic, chiles and cilantro in blender until smooth.
Mix cottage cheese, mozzarella and Parmesan until blended.
Layer half each pasta, ham, butter and sour cream sauce in 13x9-inch baking dish. Top with half the cheese mixture. Repeat layers.
Bake 25 min. or until cheese melts. Top with tomatoes; let stand 5 min. before serving.
Serve with a mixed green salad and your favorite fresh fruit to round out the meal.
Sprinkle with 1 to 2 Tbsp. additional chopped fresh cilantro before serving.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 50g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.