As a Chicagoan, I am naturally a sausage connoisseur. Of course I love having sausage on the bun, but in my cooking I like to take the sausage out of it’s casing to make it a little more versatile for dinner ideas. I originally saw a family friend use chorizo with pasta a few years ago and was hooked. It’s spicy, savory and adds a variety of non-traditional flavors to pasta. This recipe uses lasagna noodles BUT feel free to use any kind of pasta (be sure to pre-cook any other varieties of pasta prior to putting in the oven). This meal is fairly inexpensive and super simple, making it a great week-day meal!
What You’ll Need:
- 1lb Chorizo Sausage
- 3-4 Small sweet peppers. roughly chopped
- 1 Yellow Onion, roughly chopped
- 1 bunch Fresh Cilantro
- 1 can stewed tomatoes
- 1 jar pasta sauce (I like arrabiata to add more heat)
- 1 Zuchini, sliced
- 1/2 bag Fresh Spinach
- 8 Whole Wheat Lasagna Noodles
- 3/4-1 cup Taco shredded cheese (you can substitute with any variety of shredded cheese)
- Sea Salt and Pepper to taste
Layer zuchini, cilantro, and then spinach for the veg layer of the bake.
Yummy bubbly Chorizo Pasta Bake.
Bake for 20 minutes, or until bubbly and the cheese is melted. Remove from oven and let cool for 5 minutes or so. Cut into squares and serve.
Enjoy!
