Chorizo & Capsicum Pasta Bake

4
Servings
10m
Prep Time
45m
Cook Time
55m
Ready In


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

Original recipe yields 4 servings
OK

Nutritional

  • 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 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.

Tips & Variations


No special items needed.

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