Cheesy Chorizo Pasta Bake

    (186)
    2 hours

    This is a simple pasta bake that calls for your choice of chorizo or pepperoni. You could even use sausagemeat. It makes a large batch, which will feed a lot of people for not a lot of money. For the pasta, use any combination of small pasta shapes - macaroni, pasta shells, fusilli, penne, etc.


    182 people made this

    Ingredients
    Serves: 12 

    • 1 green pepper, chopped
    • 1 onion, chopped
    • 450g chopped chorizo or pepperoni
    • 450g fresh mushrooms, sliced
    • 175g tomato puree
    • 800g shop-bought pasta sauce
    • 1 clove garlic, peeled and minced
    • 285g pasta
    • 450g ricotta cheese
    • 250g grated mozzarella cheese, divided
    • 4 tablespoons grated Parmesan cheese

    Method
    Prep:30min  ›  Cook:1hr30min  ›  Ready in:2hr 

    1. In a large saucepan, combine green pepper, onion, chorizo, mushrooms, tomato puree, pasta sauce and garlic. Cover, and simmer for one hour.
    2. Bring a large pot of lightly salted water to the boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
    3. Preheat oven to 180 C / Gas 4.
    4. Mix together pasta, ricotta, 3/4 of the mozzarella and Parmesan. In a 20x30cm baking dish, alternate pasta and cheese mixture and sauce mixture, ending with sauce. Top with remaining mozzarella.
    5. Bake in preheated oven for 30 minutes. Let stand for 5 to 10 minutes before serving.

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    Reviews & ratings
    Average global rating:
    (186)

    Reviews in English (136)

    by
    168

    This is an excellent cavatini! Changes: I use much less pepperoni and add 1 lb of Italian sausage. I cook the onion, green pepper, and mushrooms with the sausage and add a can of sliced black olives, drained. I use rotini pasta only and mix it in with the meat sauce, I hate naked pasta. I mix the ricotta and 2 cups mozzerella together and add a beaten egg. Then put half the pasta mixture in the pan, then half the cheese mixture, the remaining pasta and then remaining cheese. I put an additional cup of mozzerella on top and sprinkle with Parmesan. Add garlic toast and a bottle of red wine and you've got a festive and FUN dinner. Bueno!  -  10 May 2007  (Review from Allrecipes US | Canada)

    by
    95

    I'm Janice, the submitter of this recipe. Just wanted you folks to know that you can add 2 more cups of pasta to stretch this recipe (as it was originally written). Howled when I read the comment about taking off the plastic wrap of the pepperoni...did the same thing the very first time I made it!!!  -  15 Nov 2000  (Review from Allrecipes US | Canada)

    by
    62

    If I could give this more stars I would, my husband and I loved this!!! I added a pound of Italian sausage. I really liked how the cheesy mixture sticks to the noodles. Sooooo good! It took me about 1 hour and 30 minutes to assemble everything. I like to pick meals that allow me to cook once on the weekend and then take leftovers to lunch. I get tired of taking sandwiches. This will make a great leftover. Thank you for the great recipe.  -  11 Aug 2007  (Review from Allrecipes US | Canada)

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