This Cheesy Mexican Rigatoni Bake is so easy to throw together and loaded with black beans, spicy sausage, and yummy Mexican flavors!
Yayyyyy for cheesy saucy baked Mexican pasta dishes!
The thing is, I really like cheese. And I really like pasta. And I ADORE all foods of the Mexican type. So I’m a big fan of this cheesy Mexican rigatoni bake. The black beans + spicy sausage + creamy homemade sauce (so easy and SO good) = one stellar weeknight dinner.
This makes a pretty big pan full of cheesy pasta goodness so when I made this last week, I took one look at the dish and knew as much as I wanted, really wanted to gobble the whole thing up right then and there … there was just no way I could fit all of that in my stomach. Or even in mine and my husband’s stomachs. Even if we split it between two meals!
So I shared. With my dad (who by the way claims to hate cheese but LOVED this dish. let’s not discuss how hating cheese should be a sin) and my nephew who, quite honestly will probably eat anything – he’s a 15 year old boy – but still went back for thirds.
The moral of that story? Be prepared to share some of this goodness with somebody you love. Orrrrrr, gear up for a long week of amazing leftovers!!
Everyone at the office will be jealous of your lunch.
And be sure to top it off with all of your favorites!!
Salsa. Sour cream. Jalapeños. Cilantrooooooo.
Cheesy Mexican Rigatoni Bake
This cheesy Mexican rigatoni bake is so easy to throw together and loaded with black beans, spicy sausage, and yummy Mexican flavors!
- 12 ounces rigatoni pasta
- 8 ounces chorizo or ground pork sausage
- 1 teaspoon chili powder
- 1/2 cup diced onion
- 1 poblano pepper, seeded and diced
- 1 4-ounce can green chiles
- 3 tablespoons butter
- 3 tablespoons flour
- 2 1/2 cups milk (I used fat free half & half)
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 1/2 teaspoons salt, or to taste
- 1 can black beans, rinsed
- 2 cups shredded cheese
- optional toppings: cilantro, sour cream, salsa
Preheat oven to 350 and grease a 9x13 inch baking pan. Cook rigatoni pasta according to package directions and drain. Add pasta to a large bowl.
In a large greased pan or skillet, saute onions, poblano peppers, and chorizo or sausage 3-4 minutes until meat is browned. Transfer to a pasta bowl and set aside.
In the same pan, melt butter. Stir in flour until mixture clumps together. Gradually whisk in milk over medium heat until thickened. Stir in cumin, chili powder, and salt.
Add mixture to the pasta bowl. Add beans and green chiles and stir to combine everything. Spread mixture in prepared baking pan. Sprinkle with cheese and bake for 15-25 minutes until cheese is bubbly. Serve warm with desired toppings.
Recipe adapted from BHG.