Chorizo Rigatoni Casserole
Looking for an easy-to-make and filling dinner? Try this chorizo rigatoni casserole! A blend of sweet bell peppers, chorizo and cheese make this a great weeknight meal.
Servings 8 servings
Calories 416kcal
Ingredients
- 16 ounce rigatoni cooked al dente
- ½ pound chorizo removed from casing
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 orange bell pepper diced
- 24 ounce pasta sauce
- 1 teaspoon kosher salt
- ½ teaspoon crushed red pepper
- 1 cup shredded mozzarella cheese
- 1 cup shredded chihuahua cheese
Instructions
- Pre-heat oven to 350℉. Bring a large pot of water to boil and cook the rigatoni according to the package ingredients.
- In a large skillet, cook the chorizo over medium heat for about 5 minutes. Add the diced bell peppers, sautéing them with the chorizo for an additional 5 minutes.
- In a casserole dish, combine the rigatoni, chorizo and bell pepper mixture, pasta sauce, salt and red pepper. Top with both shredded cheeses.
- Place the casserole dish in the oven uncovered for 10 minutes, or until the cheese is melted. Remove from the oven and serve hot.
Video
Notes
Nutrition
Serving: 1g | Calories: 416kcal | Carbohydrates: 50g | Protein: 20g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 42mg | Sodium: 874mg | Potassium: 498mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1655IU | Vitamin C: 71mg | Calcium: 191mg | Iron: 2mg