Recipes and Cooking Mexican Rigatoni and Cheese 3.8 (66) 3 Reviews By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 2, 2012 Print Rate It Share Share Tweet Pin Email Photo: Kritsada Panichgul Prep Time: 30 mins Cook Time: 10 mins Bake Time: 20 mins Total Time: 1 hrs Servings: 8 Jump to Nutrition Facts Ingredients Nonstick cooking spray 12 ounce dried rigatoni pasta (4 cups) 8 ounce uncooked chorizo sausage ½ cup chopped onion (1 medium) 1 medium fresh poblano chile pepper 3 tablespoon butter 3 tablespoon all-purpose flour 1 teaspoon chili powder ½ teaspoon ground cumin 2 ½ cup milk 2 cup shredded asadero or Monterey Jack cheese (8 ounces) 1 15 ounce can black beans, rinsed and drained Chopped fresh cilantro (optional) Pico de Gallo Directions Preheat oven to 350°F. Coat a 3-quart rectangular baking dish with cooking spray; set aside. Cook pasta according to package directions; drain. Place pasta in a very large bowl; set aside. Meanwhile, in a large skillet cook sausage, onion, and poblano pepper over medium heat for 8 to 10 minutes or until onion is tender and sausage is browned. Drain off fat. Add chorizo mixture to bowl with pasta. In a medium saucepan melt butter over medium heat. Whisk in flour, chili powder, and cumin. Cook and stir for 2 minutes. Whisk in milk. Cook and stir until thickened and bubbly. Reduce heat to low. Add cheese; stir until cheese melts. Pour over pasta in bowl. Add black beans. Stir to combine. Spoon pasta mixture into prepared dish. Bake, uncovered, for 20 to 25 minutes or until heated through (160°F). If desired, sprinkle with chopped fresh cilantro. Top each serving with Pico de Gallo. Rate it Print Nutrition Facts (per serving) 554 Calories 28g Fat 51g Carbs 26g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 554 % Daily Value * Total Fat 28g 36% Saturated Fat 13g 65% Cholesterol 72mg 24% Sodium 812mg 35% Total Carbohydrate 51g 19% Total Sugars 7g Protein 26g Vitamin C 42.5mg 213% Calcium 323.1mg 25% Iron 3.2mg 18% Potassium 649mg 14% Folate, total 137.1mcg Vitamin B-12 1.2mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.