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El Paso Pasta Bake |
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Serves: 8 Print this Recipe1 pound italian sausages mild bulk sausage 8 ounces orzo pasta * cooked and drained 1 8-ounce package monterey jack-colby cheese shredded (about 2 cups) 1 cup sour cream dairy or light sour cream 1 4-ounce can green chilies mild diced, drained 1 4-ounce jar pimiento diced, drained 1/2 cup cheddar cheese shredded Paprika Salsa Preheat oven to 350°. Crumble sausage into a large skillet. Brown over medium heat; drain off fat. In a large bowl, combine sausage, pasta, Monterey Jack-Colby cheese, sour cream, green chilies, and pimientos. Spoon into a shallow 2 1/2 -quart casserole. Cover and bake 30 minutes. Sprinkle with Cheddar cheese and paprika. Bake, uncovered, 10 to 15 minutes longer until heated in center. Serve with salsa. *You may substitute 3 cups of any small cooked pasta. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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