Creamy Santa Fe Gemelli Bake

Heat a large drizzle of olive oil in a large, preferably ovenproof, pan (use a large pot for 4 servings) over mediumhigh heat. Add onion, green pepper, and jalapeño to taste. Cook, stirring, until slightly softened, 3-4 minutes. Stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Add Southwest Spice, flour, salt, and pepper; cook, stirring, until fragrant, 30 seconds to 1 minute.

Stir 2 cups water (3 cups for 4 servings) and diced tomatoes into same pan. Bring to a boil, then add gemelli. Cook, stirring occasionally, until pasta is al dente and liquid is absorbed, 9-11 minutes. TIP: If needed, stir in a splash of water until pasta is coated in sauce.

Meanwhile, place 1 TBSP butter (2 TBSP for 4 servings) in a medium microwave-safe bowl; microwave until melted, 30 seconds to 1 minute. Add panko and Mexican cheese. Season with salt and pepper; mix to thoroughly combine. Set aside.

Stir cream cheese and Monterey Jack into gemelli mixture until combined. Season with salt and pepper; turn off heat. (TIP: If your pan isn’t ovenproof, or if you used a pot for 4 servings, transfer mixture now to a baking dish.) Evenly sprinkle pan or dish with panko mixture.