Mexican Rigatoni Bake
A twist on the classic pasta bake, this Mexican Rigatoni Bake combines the flavors of the southwest with the comfort of a warm casserole.
Ingredients
- ●1 pound rigatoni pasta
- ●2 cups fresh tomatoes
- ●1 cup chewy cheddar cheese
- ●1 pound portuguese sausage, casings removed
- ●1 can canned black beans, drained and rinsed
- ●1 medium onion
- ●2 teaspoons cumin
- ●1 teaspoon chili powder
- ●1/2 teaspoon salt
- ●1/4 teaspoon pepper
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Cook the rigatoni pasta according to package instructions until al dente. Drain and set aside.
- 3
In a large skillet, cook the portuguese sausage over medium-high heat until browned, breaking it up with a spoon as it cooks.
- 4
Add the onion, cumin, chili powder, salt, and pepper to the skillet and cook until the onion is translucent.
- 5
Stir in the black beans, cooked pasta, and shredded cheese. Cook until the cheese is melted and the mixture is well combined.
- 6
Transfer the pasta mixture to a 9x13-inch baking dish.
- 7
Cover the dish with aluminum foil and bake for 20 minutes.
- 8
Remove the foil and continue baking for an additional 10-15 minutes, or until the top is lightly browned.
- 9
Remove the dish from the oven and let it cool for a few minutes before serving.