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Chorizo Rotini Casserole


This pasta casserole is made with fresh chorizo sausage, chile peppers, and cheese, along with tomatoes and rotini. Feel free to use fusilli, gemelli, radiatore, or similar pasta in this dish.

Prep Time: 25 minutes
Cook Time: 30 minutes plus time to cook the pasta
Total Time: 55 minutes

Ingredients:


Instructions:

Following package directions, cook rotini in a large kettle of boiling salted water until al dente. Drain, rinse with cold water, and drain again.

Meanwhile, melt butter in a wide frying pan over medium-high heat. Remove sausage casings, crumble meat into pan, add onion, and cook until sausage is browned and onion is limp (about 5 minutes). Pour off drippings and add cooked pasta, chilies, milk, salt and pepper to taste.

Pour half the mixture into a greased 2 1/2 quart casserole; sprinkle with half the cheese. Add remaining mixture, arrange tomato slices on top, and sprinkle with remaining cheese. If made ahead, cover and refrigerate until next day.

Bake, uncovered, in a 350° F. oven for 25 to 35 minutes or until top is slightly browned.

Adapted from a Sunset Pasta Cookbook

Serves 6

Calories per serving: 607
Fat per serving: 36.9g


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