Ingredients
✓ 16 oz (450 g) La Moderna® Spaghetti
✓ 3¼ cups sour cream
✓ 200 g chipotle peppers in adobo
✓ 1 chicken bouillon cube
✓ ¾ cup heavy cream
✓ 450 g shredded Manchego cheese
✓ 270 g shredded Oaxaca cheese (or any melting cheese)
✓ Salt to taste
✓ Fresh parsley, for garnish
8 Servings
45 min
Preparations
Cook the pasta:
Boil the spaghetti in salted water until al dente. Drain and set aside.
Make the chipotle sauce:
In a blender, combine sour cream, chipotle peppers, bouillon cube, and salt. Blend until smooth.
Mix pasta with sauce:
Heat the sauce in a skillet over medium heat. Add the cooked spaghetti and toss until evenly coated.
Assemble the casserole:
Transfer the pasta to a baking dish. Pour the heavy cream over the top, then evenly sprinkle the shredded Manchego and Oaxaca cheeses.
Bake:
Bake at 350°F (180°C) for 10–15 minutes, or until the cheese is melted and bubbly.
Serve:
Cut into portions, garnish with fresh parsley, and serve hot.
