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Recipe from: blogchef Image credit: Bobby |
Mexican
Pasta Bake
“What I
really enjoy about this Mexican pasta bake is how easy that it is to prepare.
Most of the flavor in this recipe comes from green salsa.” Bobby
Ingredients:
12 ounces
rigatoni pasta
1lb bulk pork
sausage
1 cup chopped
onion
1 (16 ounce)
jar green salsa
4 cups
shredded Monterey jack cheese
2 roma
tomatoes (cut into wedges)
1 jalapeno
pepper (sliced into rings)
¼ cup fresh
cilantro
Directions:
Preheat the
oven to 350 degrees F.
Lightly
grease a 3-quart baking dish.
Bring a large
pot of water to a boil and cook the pasta according to package directions.
Drain and set
aside.
While the
pasta is cooking, heat a large skillet to medium-high heat.
Add the
sausage and onion and cook while breaking up the meat into chunks with a
spatula
until the meat is browned and the onion is tender.
Drain off any
excess grease. Stir in green salsa.
In the
prepared baking dish layer half of the cooked pasta, half of the sausage
mixture, and half
of the cheese.
Repeat layers
ending with a layer of cheese.
Place into the oven and bake uncovered at 350
degrees F. for 35 minutes or until bubbly.
Remove from
the oven and let stand for 10 minutes.
Top with
tomato wedges, jalapeno slices, and cilantro.
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