Ingredients for El Paso Pasta Bake
- Hot Italian Sausages
- Small Shell Pasta
- Colby Monterey Jack Cheese
- 1 cup sour cream
- Green Chili Peppers
- 2 tablespoons chopped pimentos
- 1/2 cup shredded cheddar cheese
- 1/2 teaspoon paprika
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How to Make El Paso Pasta Bake
- Preheat oven to 350°F (175°C).
- Crumble 1 pound of Italian sausage or chorizo into a large skillet.
- Brown over medium heat, breaking it up with a spoon. Drain off excess grease.
- Cook 1 pound pasta according to package directions. Drain well.
- In a large bowl, combine the cooked pasta, browned sausage, 2 cups shredded Monterey Jack and Colby cheese blend, 1 cup sour cream, 4 ounces diced green chiles (from a can, drained), and 2 tablespoons chopped pimentos.
- Pour the mixture into a shallow 2 1/2-quart casserole dish.
- Cover and bake for 30 minutes.
- Sprinkle 1/2 cup shredded cheddar cheese and 1/2 teaspoon paprika evenly over the top.
- Bake uncovered for an additional 10-15 minutes, or until heated through and bubbly. Let stand for 5 minutes before serving.
- Enjoy your delicious El Paso Pasta Bake!
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
9g
Fat
114g
Carbs
11g