Mexican Rigatoni and Cheese

Mexican Rigatoni and Cheese
Photo: Kritsada Panichgul
Prep Time:
30 mins
Cook Time:
10 mins
Bake Time:
20 mins
Total Time:
1 hrs


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

Nutrition Facts (per serving)

554 Calories
28g Fat
51g Carbs
26g Protein
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.

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