This pasta dish is simple, delicious and easily adaptable (i.e. change up the cheese or pasta and you still have a good dish.) I’ve made it a few times at home, and my family loves it. I’ve made it with orzo, which is probably best, but have substituted other noodles when we didn’t have orzo.
The sour cream and parm on top is key. You won’t believe how fluffy and tasty it is.
2 tsp. salt
1/2 c. diced roasted red peppers (either store-bought or roast your own)
1/3 c. diced green chilies (you can buy these in a tiny can)
1 c. sour cream (I use light sour cream and more than a cup)
1 c. orzo (or whatever pasta you have)
1 c. diced Monterey Jack cheese (can use cheddar, etc)
1/2 c. grated Parmesan cheese
Add 2 teaspoons salt into boiling water, add orzo; boil 10 to 12 minutes until tender; drain. Put orzo into lightly buttered dish with peppers, chilies and Monterey Jack. Spread sour cream evenly over top, sprinkle with Parmesan cheese. Bake at 450 degrees for 15 minutes, top shelf of oven until golden puffy. Cool slightly.