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Published: Dec 5, 2025<\/time> by Anna<\/span><\/a><\/span> \u00b7 This post may contain affiliate links \u00b7 8 Comments<\/a><\/span>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/p>\n<\/div>\n\nThis is a recipe I used to make back when we lived in Austin and Hatch chiles were readily available.\u00a0 It’s a creamy baked pasta with a sauce made of pureed roasted chiles and sour cream. Where we live now, poblanos are a lot easier to come by than Hatch, so I’ve updated the recipe.\u00a0 It works well with regular or high fiber penne, so you can easily make this low carb with something like Carbe Diem or make it gluten-free with a gluten-free penne.<\/p>\n<\/figure>\n8-Inch Pan Size<\/h2>\nThe recipe was originally for a 9×13 inch pan of baked pasta. We rarely need that much, so I’ve scaled it down to fit an 8-inch pan, which is a reasonable size to serve as a side dish for 4 to 6.\u00a0If you like it, can double it and use the larger dish. If you are serving 2 or 3, you can scale it down even more and bake in a smaller dish. I put those measurements in the notes.<\/p>\n\nThis is an old photo made with Hatch chiles. The poblano version is greener.<\/figcaption><\/figure>\n<\/div>\nFrom Hatch to Poblano<\/h2>\nThe original recipe called for Hatch chiles. I now use poblanos and have increased the amount since poblanos are slightly milder.\u00a0 If using poblanos, start with about \u00bd pound fresh.\u00a0 Once roasted and trimmed you’ll have a little over a quarter pound (130 grams) or so. You can roast the poblanos in the oven at 450 or just blister them under a broiler. I use the broiler on my Breville toaster oven<\/a>, seal the blistered peppers in a zipper bag, then peel off the skin when cool. <\/p>\nAssemble<\/h2>\nAssembly is pretty easy.\u00a0 You blend the roasted pepper with sour cream, a dash of sugar, and milk, then toss the roasted pepper mixture with cooked pasta and some of the cheese. Lay it in your dish, cover with foil, then bake.\u00a0 Uncover, add more cheese and bake until cheese melts. You can assemble a few hours ahead of time and bake later if you wish.\u00a0\u00a0Here’s my slightly smaller batch all mixed and ready to cover with foil and bake. I didn’t have any “Mexican blend” cheese and used another blend called 4 State Cheddar. <\/p>\n<\/figure>\nSo this the new rendition of the recipe, and I hope you like it. Spice level will vary with your poblano because some are quite mild and others are surprisingly spicy! The original recipe is from the late Jean Andrews, an Austin cook who was known as The Pepper Lady and wrote The Peppers Cookbook<\/a>. I’m sure she’d approve of the poblano switch.<\/p>\nRecipe<\/h2>\n\n\n\n<\/div>\n<\/div>\nHatch Chile Baked Penne<\/h2>\nAnna<\/a><\/span><\/p>\nCreamy baked pasta dish made with Hatch chile peppers<\/p>\n
This is a recipe I used to make back when we lived in Austin and Hatch chiles were readily available.\u00a0 It’s a creamy baked pasta with a sauce made of pureed roasted chiles and sour cream. Where we live now, poblanos are a lot easier to come by than Hatch, so I’ve updated the recipe.\u00a0 It works well with regular or high fiber penne, so you can easily make this low carb with something like Carbe Diem or make it gluten-free with a gluten-free penne.<\/p>\n<\/figure>\n8-Inch Pan Size<\/h2>\nThe recipe was originally for a 9×13 inch pan of baked pasta. We rarely need that much, so I’ve scaled it down to fit an 8-inch pan, which is a reasonable size to serve as a side dish for 4 to 6.\u00a0If you like it, can double it and use the larger dish. If you are serving 2 or 3, you can scale it down even more and bake in a smaller dish. I put those measurements in the notes.<\/p>\n\nThis is an old photo made with Hatch chiles. The poblano version is greener.<\/figcaption><\/figure>\n<\/div>\nFrom Hatch to Poblano<\/h2>\nThe original recipe called for Hatch chiles. I now use poblanos and have increased the amount since poblanos are slightly milder.\u00a0 If using poblanos, start with about \u00bd pound fresh.\u00a0 Once roasted and trimmed you’ll have a little over a quarter pound (130 grams) or so. You can roast the poblanos in the oven at 450 or just blister them under a broiler. I use the broiler on my Breville toaster oven<\/a>, seal the blistered peppers in a zipper bag, then peel off the skin when cool. <\/p>\nAssemble<\/h2>\nAssembly is pretty easy.\u00a0 You blend the roasted pepper with sour cream, a dash of sugar, and milk, then toss the roasted pepper mixture with cooked pasta and some of the cheese. Lay it in your dish, cover with foil, then bake.\u00a0 Uncover, add more cheese and bake until cheese melts. You can assemble a few hours ahead of time and bake later if you wish.\u00a0\u00a0Here’s my slightly smaller batch all mixed and ready to cover with foil and bake. I didn’t have any “Mexican blend” cheese and used another blend called 4 State Cheddar. <\/p>\n<\/figure>\nSo this the new rendition of the recipe, and I hope you like it. Spice level will vary with your poblano because some are quite mild and others are surprisingly spicy! The original recipe is from the late Jean Andrews, an Austin cook who was known as The Pepper Lady and wrote The Peppers Cookbook<\/a>. I’m sure she’d approve of the poblano switch.<\/p>\nRecipe<\/h2>\n\n\n\n<\/div>\n<\/div>\nHatch Chile Baked Penne<\/h2>\nAnna<\/a><\/span><\/p>\nCreamy baked pasta dish made with Hatch chile peppers<\/p>\n
The recipe was originally for a 9×13 inch pan of baked pasta. We rarely need that much, so I’ve scaled it down to fit an 8-inch pan, which is a reasonable size to serve as a side dish for 4 to 6.\u00a0If you like it, can double it and use the larger dish. If you are serving 2 or 3, you can scale it down even more and bake in a smaller dish. I put those measurements in the notes.<\/p>\n
The original recipe called for Hatch chiles. I now use poblanos and have increased the amount since poblanos are slightly milder.\u00a0 If using poblanos, start with about \u00bd pound fresh.\u00a0 Once roasted and trimmed you’ll have a little over a quarter pound (130 grams) or so. You can roast the poblanos in the oven at 450 or just blister them under a broiler. I use the broiler on my Breville toaster oven<\/a>, seal the blistered peppers in a zipper bag, then peel off the skin when cool. <\/p>\nAssemble<\/h2>\nAssembly is pretty easy.\u00a0 You blend the roasted pepper with sour cream, a dash of sugar, and milk, then toss the roasted pepper mixture with cooked pasta and some of the cheese. Lay it in your dish, cover with foil, then bake.\u00a0 Uncover, add more cheese and bake until cheese melts. You can assemble a few hours ahead of time and bake later if you wish.\u00a0\u00a0Here’s my slightly smaller batch all mixed and ready to cover with foil and bake. I didn’t have any “Mexican blend” cheese and used another blend called 4 State Cheddar. <\/p>\n<\/figure>\nSo this the new rendition of the recipe, and I hope you like it. Spice level will vary with your poblano because some are quite mild and others are surprisingly spicy! The original recipe is from the late Jean Andrews, an Austin cook who was known as The Pepper Lady and wrote The Peppers Cookbook<\/a>. I’m sure she’d approve of the poblano switch.<\/p>\nRecipe<\/h2>\n\n\n\n<\/div>\n<\/div>\nHatch Chile Baked Penne<\/h2>\nAnna<\/a><\/span><\/p>\nCreamy baked pasta dish made with Hatch chile peppers<\/p>\n
Assembly is pretty easy.\u00a0 You blend the roasted pepper with sour cream, a dash of sugar, and milk, then toss the roasted pepper mixture with cooked pasta and some of the cheese. Lay it in your dish, cover with foil, then bake.\u00a0 Uncover, add more cheese and bake until cheese melts. You can assemble a few hours ahead of time and bake later if you wish.\u00a0\u00a0Here’s my slightly smaller batch all mixed and ready to cover with foil and bake. I didn’t have any “Mexican blend” cheese and used another blend called 4 State Cheddar. <\/p>\n<\/figure>\nSo this the new rendition of the recipe, and I hope you like it. Spice level will vary with your poblano because some are quite mild and others are surprisingly spicy! The original recipe is from the late Jean Andrews, an Austin cook who was known as The Pepper Lady and wrote The Peppers Cookbook<\/a>. I’m sure she’d approve of the poblano switch.<\/p>\nRecipe<\/h2>\n\n\n\n<\/div>\n<\/div>\nHatch Chile Baked Penne<\/h2>\nAnna<\/a><\/span><\/p>\nCreamy baked pasta dish made with Hatch chile peppers<\/p>\n
So this the new rendition of the recipe, and I hope you like it. Spice level will vary with your poblano because some are quite mild and others are surprisingly spicy! The original recipe is from the late Jean Andrews, an Austin cook who was known as The Pepper Lady and wrote The Peppers Cookbook<\/a>. I’m sure she’d approve of the poblano switch.<\/p>\nRecipe<\/h2>\n\n\n\n<\/div>\n<\/div>\nHatch Chile Baked Penne<\/h2>\nAnna<\/a><\/span><\/p>\nCreamy baked pasta dish made with Hatch chile peppers<\/p>\n
Anna<\/a><\/span><\/p>\nCreamy baked pasta dish made with Hatch chile peppers<\/p>\n
Creamy baked pasta dish made with Hatch chile peppers<\/p>\n