Dear Celeste,
Here is a recipe I found online. It does not mention the original source, but the title is the same, and it does list pasta as an ingredient. I hope this helps.

RED GOLD AND GREEN SKILLET CASSEROLE

What you need:
1 medium onion
4 medium plum tomatoes
1 medium green bell pepper
1 tablespoon butter
1 tablespoon olive oil
2 cloves garlic, minced
2 cups chicken broth
1 (4 oz.) can chopped mild green chilies, drained
1/2 teaspoon oregano
1/4 teaspoon black pepper
1/2 lb. small tube pasta (about 2 1/4 cups)
1 1/2 cups grated Monterey Jack cheese

How to make it:
Coarsely chop the onion and set aside. Coarsely chop the tomatoes and bell pepper.

In a large ovenproof skillet, warm the butter in the oil over medium-high heat until the butter is melted. Add the onion and garlic, and saute until the onion begins to brown, about 5 minutes.

Preheat the broiler.

Add the tomatoes, bell pepper, chicken broth, chopped chilies, oregano and black pepper to the skillet. Bring to a boil over high heat and add the pasta. Reduce the heat to low, cover and simmer, stirring frequently, until the pasta is al dente, about 9 minutes.

Stir in 1 cup of the cheese. Sprinkle the remaining 1/2 cup cheese evenly over the top. Place the skillet under the broiler and broil 4 inches from the heat until golden brown on top, 3 to 5 minutes.