BAKED RIGATONI WITH SPICY CH OR IZO
Prep 20 min. | Total 55 min. Serves 8 to 10 Cured chorizo is a dried, readyto-eat sausage and a good staple to boost the flavour of pastas and soups. 450 g rigatoni pasta
250 g cured spicy chorizo sausage, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 large onion, finely chopped
1/2 tsp salt
4 garlic cloves, minced
660-mL jar passata
2 1/2 cups shredded mozzarella, divided
1 cup grated manchego cheese, divided
3/4 cup chopped basil, divided
1. Preheat oven to 400F, then spray a 9 × 13-in. baking dish with oil. Place on a baking sheet.
2. Cook pasta following package directions. Drain and set aside, reserving 1/2 cup cooking liquid.
3. Heat a large frying pan over medium-high. Add sausage and cook until it begins to brown, about 3 minutes. Add both peppers, onions and salt and cook until peppers begin to soften, 6 minutes. Add garlic and cook for 1 minute.
4. Stir in passata, pasta and reserved cooking liquid until coated. Stir in 1 cup of the mozzarella cheese, 1/2 cup of the manchego cheese and 1/2 cup of the basil.
5. Scrape into prepared dish. Cover with foil and bake for 20 minutes. Remove foil and sprinkle with remaining 1 1/2 cups mozzarella cheese and 1/2 cup manchego cheese. Continue baking until cheese is melted, about 5 minutes. Sprinkle with remaining ¼ cup basil.