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 mix to coat evenly.

Assemble the casserole:
Transfer to a baking dish. Top with plain cream, then evenly distribute the shredded manchego and Oaxaca cheeses.

Bake:
Bake at 350°F (180°C) for 10–15 minutes, or until cheese is melted and bubbling.

Serve:
Cut into portions, garnish with fresh parsley, and serve hot.