About
Ready for some taste bud-tingling trivia? The origins of this dish span from Italy to Mexico to the States. Did you guess Tex-Mex Casserole? You're right! This delectable dish blends together some of Italy's finest fluffy pasta, Mexico's most flavorful medium-hot salsa, and America's most beloved Monterey Jack cheese! Some spicy pork sausage is tossed in to create a heartiness that could fill many nations. Ding, ding, ding — making this gooey, cheesy, spicy Tex-Mex Mac will make you feel like a winner and that's not trivial!
Ingredients
- For the mac:
- 3 cups mostaccioli or rigatoni pasta
- 1 pound bulk pork sausage, links with casing removed or ground
- 1 cup onion, chopped
- 1 (16-ounce) jar green medium-hot salsa
- 2 (8-ounce) packages Monterey Jack cheese, shredded
- Optional, for topping:
- tomatoes, to taste, wedged
- jalapeño peppers, to taste, sliced
- fresh cilantro, to taste, chopped
- salsa, to taste
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Lightly grease a 3-quart rectangular baking dish.
Step 3 -Cook the pasta to al dente, according to the package instructions.
Step 4 -Drain the pasta and set it aside.
Step 5 -While the pasta is cooking, in a large skillet over medium heat, cook the sausage and the onions, while crumbling the meat, until the sausage is brown and the onions are tender, about 7-10 minutes.
Step 6 -Drain the excess grease from the skillet.
Step 7 -Stir the 16-ounce jar of the green salsa into the meat mixture.
Step 8 -In the prepared baking dish, layer 1/2 of the cooked pasta, 1/2 of the meat mixture, and 1/2 of the cheese.
Step 9 -Repeat the layers.
Step 10 -Bake, uncovered, until bubbly, about 35 minutes.
Step 11 -Let the mac stand for 10 minutes.
Step 12 -Top with the tomato wedges, the sliced jalapeño peppers, and the chopped cilantro.
Step 13 -Serve with the extra salsa.
