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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A wonderful tasty dish for just about any occasion. You can adjust the heat by using mild Italian sausage or mild Chorizo. I frequently take this to work or pot lucks and I never have any leftovers. Ingredients:
1 lb hot italian sausages or 1 lb chorizo sausage |
8 ounces small shell pasta (cooked and drained) |
1 (8 ounce) package colby-monterey jack cheese (shredded) |
1 cup sour cream (may use reduced fat sour cream) |
1 (4 ounce) can minced green chili peppers (, drained) |
1 (4 ounce) jar pimientos (drained) |
1/2 cup cheddar cheese (shredded) |
paprika |
Directions:
1. Preheat oven to 350 degrees.
2. Crumble sausage or Chorizo in a large frying pan.
3. Brown over medium heat, drain off fat.
4. In a large bowl combine sausage, pasta, Monterey Jack- Colby cheese, sour cream, green chiles, and pimientos.
5. Spoon into a shallow 2 1/2 quart casserole dish.
6. Cover and bake 30 minutes.
7. Sprinkle with Cheddar cheese and paprika.
8. Bake uncovered for 10-15 additional minutes.
9. You are done-enjoy!
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