Chorizo & Capsicum Pasta Bake

Prep Time
Cook Time
Ready In

Recipe: #34435

March 03, 2020

"From our weekday newspaper The West Australian. Times are estimated."

Original is 4 servings


  • Serving Size: 1 (565.9 g)
  • Calories 1182.9
  • Total Fat - 41.3 g
  • Saturated Fat - 20.2 g
  • Cholesterol - 77.8 mg
  • Sodium - 1100.1 mg
  • Total Carbohydrate - 171.7 g
  • Dietary Fiber - 18 g
  • Sugars - 42.5 g
  • Protein - 36.1 g
  • Calcium - 798.5 mg
  • Iron - 4.1 mg
  • Vitamin C - 48.2 mg
  • Thiamin - 0.6 mg

Step by Step Method

Step 1

Lightly grease an ovenproof dish (10-cup capacity).

Step 2

Cook pasta in a large saucepan of boiling, salted water until tender and then drain and cover to keep warm.

Step 3

Meanwhile, heat a medium, non-stick frying pan over a medium heat and add chorizo and capsicums and cook, stirring occasionally, for about 4 to 5 minutes, or until chorizo is golden and capsicums are tender and then stir in beans and now remove from heat.

Step 4

To make sauce, melt butter in same large saucepan over a medium heat until bubbling and add flour and cook, stirring, for 1 minute and then remove from heat and slowly whisk in milk and then return pan to a medium to high heat and whisk until boiling and thickened.

Step 5

Stir in 1 cup of the cheese and add the cooked pasta and stir to coat in sauce.

Step 6

Spread half the pasta over base of prepared dish and then spoon over chorizo mixture then remaining pasta.

Step 7

Pour over taco sauce and sprinkle over remaining cheese.

Step 8

Cook in a moderate oven (180C) for about 30 minutes, or until golden brown and let stand for 15 minutes before serving.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • Ensure that you buy Mexican-Style Spicy Baked Beans for the recipe, as this will add an extra layer of flavor to the dish.
  • If you don't like spicy food, you can opt for mild taco sauce instead.

  • Substitute chorizo with cooked chicken or turkey - This substitution provides a leaner alternative that is lower in fat and calories while still providing a hearty flavor.
  • Substitute Mexican-Style Spicy Baked Beans with black beans - This substitution provides a more nutrient-dense option that is high in fiber and protein while still providing a similar texture and flavor.

Vegetarian Option Replace the chorizo with a vegetarian-friendly alternative such as crumbled tofu, tempeh, or seitan and replace the taco sauce with a vegan-friendly alternative. Additionally, replace the three cheese blend with a vegan-friendly cheese option.

Mexican Street Corn Salad:

This Mexican Street Corn Salad is a delicious accompaniment to the Chorizo & Capsicum Pasta Bake. It is made with sweet corn, juicy tomatoes, creamy avocado, and a zesty lime dressing. The combination of flavors complements the pasta bake perfectly and adds a fresh and vibrant touch to the meal.

Mexican Rice: This Mexican Rice is an easy side dish that goes perfectly with the Mexican Street Corn Salad and Chorizo & Capsicum Pasta Bake. It's made with long-grain rice, garlic, onion, and a variety of spices. The combination of flavors adds a delicious depth to the meal and helps to balance out the flavors of the other dishes.


Q: What type of cheese should I use for the cheese sauce?

A: You should use a three cheese blend for the cheese sauce. Shredded cheese works best.

Q: What type of milk should I use for the cheese sauce?

A: Whole milk or heavy cream work best for making cheese sauce. Avoid using low-fat milk as it can prevent the sauce from thickening.

0 Reviews

You'll Also Love

Fun facts:

Fun Fact 1: The Mexican-Style Spicy Baked Beans used in this recipe is a homage to the famous Tex-Mex dish, Chili con Carne, which was created by the famous chef, Mexican-American, Diana Kennedy in the 1960s.

Fun Fact 2: Chorizo is a type of pork sausage, popular in Spanish and Portuguese cuisines. It is said to have been introduced to the Iberian Peninsula by the Moorish conquerors in the 8th century.