HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Santa Fe Gemelli Bake
Creamy Santa Fe Gemelli Bake

Creamy Santa Fe Gemelli Bake

with Hot Sauce

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Ready to level-up your pasta game? Take a trip from Italy to America’s Southwest with this kickin’ dish. It’s chock full of twisty gemelli, Southwest-spiced veggies, diced tomatoes, and jalapeño. There’s also cream cheese and Monterey Jack stirred in for silkiness. It’s then sprinkled with a mixture of crispy panko and Mexican cheese and broiled to crunchy, melty perfection. Drizzle it with some hot sauce and dig right in. What are you waiting for? Salud, y’all!


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Yellow Onion

1 unit

Long Green Pepper

1 unit


1 tablespoon

Southwest Spice Blend

1 tablespoon



14 ounce

Diced Tomatoes

6 ounce

Gemelli Pasta


½ cup

Panko Breadcrumbs


½ cup

Mexican Cheese Blend


¼ cup

Monterey Jack Cheese


4 tablespoon

Cream Cheese


1 teaspoon

Hot Sauce

Not included in your delivery

Kosher Salt


2 teaspoon

Olive Oil

2 tablespoon


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3807 kJ
Calories910 kcal
Fat41 g
Saturated Fat23 g
Carbohydrate107 g
Sugar21 g
Dietary Fiber9 g
Protein28 g
Cholesterol105 mg
Sodium570 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pan
Medium Bowl
Instructionsarrow up iconarrow up icon
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Heat broiler to high or oven to 500 degrees. Wash and dry all produce. Halve, peel, and dice onion. Core, deseed, and dice green pepper. Mince jalapeño, removing ribs and seeds for less heat.


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.


Broil or bake pasta until golden brown and bubbly, 3-5 minutes. (TIP: Watch carefully to avoid burning.) Divide between bowls and serve. If you like things spicy, drizzle with hot sauce to taste and top with as much remaining jalapeño as you like.