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El Paso Pasta Bake

Serves: 8
Total Calories: 454

Ingredients

1 pound Italian sausage 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 chili mild diced, drained
1 (4-ounce) jar pimiento diced, drained
1/2 cup Cheddar cheese shredded
Paprika
salsa

Directions:

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.

Nutritional Facts:

Serves: 8
Total Calories: 454
Calories from Fat: 264

This El Paso Pasta Bake recipe is from the Make And Take Cookbook Cookbook. Download this Cookbook today.


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