Enjoy an easy and comforting pasta dish with some Mexican flair. Baked under a creamy cheese sauce, pasta, capsicum and chorizo tastes delicious together.
- 375 g casarecce pasta
- 200 g chorizo, quartered lengthways, cut into 1cm pieces
- 1 red capsicum, chopped
- 1 green capsicum, chopped
- 425 g canned Mexican-style spicy baked beans, drained
- 200 g jar mild taco sauce
- 50 g butter, chopped
- ¼ cup plain flour
- 2 ½ cups milk
- 2 cups shredded three cheese blend
- Lightly grease an ovenproof dish (10-cup capacity).
- Cook pasta in a large saucepan of boiling, salted water until tender. Drain. Cover to keep warm.
- Meanwhile, heat a medium, non-stick frying pan over a medium heat. Add chorizo and capsicums. Cook, stirring occasionally, for about 4 to 5 minutes, or until chorizo is golden and capsicums are tender. Stir in beans. Remove from heat.
- To make sauce, melt butter in same large saucepan over a medium heat until bubbling. Add flour. Cook, stirring, for 1 minute. Remove from heat. Slowly whisk in milk. Return pan to a medium to high heat. Whisk until boiling and thickened.
- Stir in 1 cup of the cheese. Add pasta. Stir to coat in sauce.
- Spread half the pasta over base of prepared dish. Spoon over chorizo mixture then remaining pasta. Pour over taco sauce. Sprinkle over remaining cheese.
- Cook in a moderate oven (180C) for about 30 minutes, or until golden brown. Stand for 15 minutes before serving.
Casarecce can be replaced with any other short pasta such as penne or spiral pasta. For a spicier version, use medium taco sauce.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||44.5 g|
|Total carbohydrates||100.8 g|
|- Sugars||15.3 g|
|Dietary fibre||11.5 g|