Chorizo & Capsicum Pasta Bake
March 03, 2020
"From our weekday newspaper The West Australian. Times are estimated."
- 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
Lightly grease an ovenproof dish (10-cup capacity).
Cook pasta in a large saucepan of boiling, salted water until tender and then drain and cover to keep warm.
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.
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.
Stir in 1 cup of the cheese and add the cooked pasta and stir to coat in sauce.
Spread half the pasta over base of prepared dish and then spoon over chorizo mixture then remaining pasta.
Pour over taco sauce and sprinkle over remaining cheese.
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.