Zesty Green Pasta from Mexico

Step 1

Prepare a generous pot of water seasoned with a sprinkle of salt until it reaches a happy boil. Cook the spaghetti in this bubbling water, giving it a gentle stir now and then, until it reaches that perfect balance of tender yet firm, roughly 12 minutes. Drain the cooked spaghetti and set it aside for later.

Step 2

In a medium pot, mix together vibrant bell peppers, water, chicken bouillon, and garlic. Let this delightful concoction come to a boil, then lower the heat and let it simmer until the peppers turn soft and inviting, which should take around 7 to 10 minutes. Once done, take it off the heat and allow it to cool for a little while.

Step 3

Preheat your oven to a cozy 350 degrees F (175 degrees C) and get your trusty 9x13-inch baking dish ready by giving it a light buttery coat.

Step 4

Grab your blender and fill it halfway with the flavorful pepper-broth mix. Secure the lid and pulse a few times with a comforting kitchen potholder before letting it blend smoothly. Transfer the blended mixture into a bowl and repeat the process with any remaining goodness. Stir in the velvety sour cream for that extra touch of richness.

Step 5

Now, it's time to assemble your dish. Create a cozy nest at the bottom of the baking dish with a layer of the cooked spaghetti. Spoon a portion of the pepper puree lovingly on top, followed by a generous sprinkle of mozzarella cheese. Continue this delightful layering process of spaghetti, pepper puree, and cheese until all your ingredients are used up.

Step 6

Pop your creation into the preheated oven and let it bake until the cheese turns into a gooey, melty perfection, which should take roughly 20 minutes. Enjoy the comforting aroma wafting through your kitchen as you prepare to indulge in this delicious meal!