Looking for an easy-to-make and filling dinner? Try this chorizo rigatoni casserole! A blend of sweet bell peppers, chorizo and cheese make this a great weeknight meal.
This post is sponsored by RAGÚ®. Thank you for supporting the brands that we love! All opinions are my own.
Casseroles are perfect for weeknight dinners. I usually prep the whole dish early – either the night before or in the morning. Then, I pop it in the oven when it’s time for dinner.
Serve it with a salad and your golden.
And there are so many options! You can combine just about anything and you will have the perfect meal.
Lately, I have been craving chorizo – I just love its smokiness and spice. The spice is subtle, unlike jalapeños or other hot peppers. And it goes so well with so many things.
When I was thinking up this easy casserole recipe, I knew I had to use chorizo. When you have a craving, satisfy it.
Chorizo Rigatoni Casserole
In addition to chorizo, this casserole contains a mix of sweet bell peppers, two types of cheese, and RAGÚ® Old World Style Traditional Sauce. No artificial flavors, no artificial colors and no high-fructose corn syrup – sounds perfect! It also contains two servings of vegetables in every 1/2 cup of sauce.
Anything to get more vegetables in a recipe – that’s my new motto.
This smooth, flavorful spaghetti sauce has so much flavor and goes so well with chorizo. A classic sauce crafted with vine-ripened tomatoes and well-storied passion!
Start by cooking your rigatoni noodles al dente. I always look to the pasta box for cooking time and I recommend you do too.
When your pasta is started, remove the chorizo from its casing and cook it in a medium pan. When it’s cooked through, add the diced bell peppers.
There is no need to add any butter or oil – the sweet bell peppers will get nice and soft sautéing in the oil from the sausage.
Around this time, your rigatoni should be done cooking. Drain the noodles but don’t rinse them. Instead add them to a large bowl. Top the noodles with the chorizo and pepper mixture, then add a full jar of Old World Style Traditional Sauce.
Stir everything together really well and then pour the pasta and sauce mixture into a casserole dish. Top with mozzarella and chihuahua cheese and pop the dish into the oven.
Ten minutes later and dinner is ready!
- 16 ounce box of rigatoni, cooked al dente
- 1/2 pound chorizo, removed from casing
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 orange bell pepper, diced
- 24 ounce jar RAGÚ® Old World Style Traditional Sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon crushed red pepper
- 1 cup shredded mozzarella cheese
- 1 cup shredded chihuahua cheese
- Pre-heat oven to 350 degrees F. Bring a large pot of water to boil and cook the rigatoni according to the package ingredients.
- In a large skillet, cook the chorizo over medium heat for about 5 minutes. Add the diced bell peppers, sautéing them with the chorizo for an additional 5 minutes.
- In a casserole dish, combine the rigatoni, chorizo and bell pepper mixture, RAGÚ Old World Style Traditional Sauce, salt and red pepper. Top with both shredded cheeses.
- Place the casserole dish in the oven uncovered for 10 minutes, or until the cheese is melted. Remove from the oven and serve hot.
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Nutrition Information:Yield: 8
Amount Per Serving:Calories: 383 Total Fat: 21g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 49mg Sodium: 1294mg Carbohydrates: 31g Fiber: 4g Sugar: 8g Protein: 18g
Looking for more ways to use RAGU sauces? Check out this recipe!