|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
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
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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