I think anything can become a delicious pasta bake- today I tried my hand at a taco-inspired version. Enjoy!
1 bunch scallions
4 ounces roasted red peppers
1/2 pound penne
8 ounces corn
2 teaspoons taco seasoning
4 ounces shredded cheddar jack blend
Salt, pepper, olive oil, butter, flour, milk
Bring a large saucepan of salted water to a boil over high heat.
Trim ends from scallions, then thinly slice, keeping dark greens separate. Cut roasted peppers crosswise into thin slices, if necessary.
Add pasta to saucepan with boiling salted water and cook, stirring occasionally, until al dente. Drain pasta and set aside until step 5.
Heat 1 tablespoon oil in a medium ovenproof skillet over medium-high heat. Add scallion whites and cook, stirring, until fragrant, 30 seconds. Add corn and cook, stirring, until golden and tender, about 2 minutes. Transfer to a plate and wipe out skillet.
Melt 1 tablespoon butter in same skillet over medium. Sprinkle in 1 tablespoon flour and taco seasoning; cook, stirring, until smooth, about 1 minute. Add 1 cup milk, whisking constantly, until sauce is smooth. Remove from heat, then add cheese, whisking until completely melted; season to taste with salt and pepper.
Preheat broiler with a rack in the top position. To skillet with cheese sauce, stir in pasta, corn, and roasted peppers. Broil on top oven rack until golden and lightly browned in spots.
Serve creamy taco pasta bake with remaining scallions sprinkled over top. Enjoy!