This baked dish is the result of playing around in the kitchen one day and merging two beloved cheesy dishes: chiles rellenos and pasta al forno. It's creamy with some heat and tang, but nothing overwhelming. Still, if you prefer a more standard penne, omit the chiles. For a smoky note, consider using fire-roasted canned tomatoes in place of the regular ones. You can also play with the cheeses.
We used to feel that canned whole tomatoes were better than crushed ones, which often have spices added in and go through more processing. But quality brands like Muir Glen and those marked San Marzano D.O.P. have swayed us a bit. You can't beat the convenience and they lend a thicker consistency without needing to be cooked down for a longer period of time.
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Ideal for those nights when people will be eating at different times, these dishes can be left on the back of the stove and reheated as needed or are also good served at room temperature or cold.
