Baked rigatoni with spicy chorizo

Prep 20 min
Total 55 min
Serves 8 to 10



450 g
rigatoni pasta
250 g
cured spicy chorizo sausage, chopped
red bell pepper, chopped
yellow bell pepper, chopped
large onion, finely chopped
1/2 tsp
garlic cloves, minced
660-mL jar
2 1/2 cups
shredded mozzarella, divided
1 cup
grated manchego cheese, divided
3/4 cup
chopped basil, divided


  • PREHEAT oven to 400F, then spray a 9 × 13-in. baking dish with oil. Place on a baking sheet.
  • COOK pasta following package directions. Drain and set aside, reserving 1/2 cup cooking liquid.
  • HEAT a large frying pan over medium-high. Add chorizo and cook until it begins to brown, about 3 min. Add both peppers, onions and salt and cook until peppers begin to soften, 6 min. Add garlic and cook for 1 min.
  • 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.
  • SCRAPE into prepared dish. Cover with foil and bake for 20 min. 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 min. Sprinkle with remaining ¼ cup basil.


Calories 478, Protein 24 g, Carbohydrates 43 g, Fat 23 g, Fibre 2 g, Sodium 779 mg. Excellent source of vitamin C

How to dice an onion

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