A creamy, spicy pasta bake inspired by jalapeño poppers, topped with a crispy bacon crust.
Author:Claire Monroe
Ingredients
Scale
For the Crust:
12 oz penne pasta
6 slices bacon, cooked and crumbled
4 oz cream cheese, softened
1 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/2 cup sour cream
1/4 cup pickled jalapeños, chopped
1/4 cup fresh jalapeños, diced
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp smoked paprika
1/4 cup panko breadcrumbs
2 tbsp butter, melted
Salt and pepper to taste
Instructions
1. Prepare the Crust:
Preheat oven to 375°F (190°C). Cook pasta according to package instructions until al dente. Drain and set aside.
In a large bowl, mix cream cheese, cheddar cheese, Monterey Jack cheese, sour cream, jalapeños, garlic powder, onion powder, smoked paprika, salt, and pepper until well combined.
Add cooked pasta to the cheese mixture and stir until evenly coated. Transfer to a greased baking dish.
In a small bowl, mix panko breadcrumbs with melted butter. Sprinkle over the pasta, then top with crumbled bacon.
Bake for 20-25 minutes until bubbly and the top is golden brown. Let cool for 5 minutes before serving.