Mexican Sausage Pasta Bake

This old thing? Oh, it’s just your new all-time favorite meal of ever.

Mexican Sausage Pasta Bake / Bev Cooks

Even IF it’s 57,923,426,1524547643,0023857723,,,34356 degrees outside. Times 80. It’s still going to rock your mouth off.

There IS one crucial thing to know about this recipe, and that is: you can go two different ways with it. Which, I guess there are two things you should know about this recipe, and that is: you’ll pick one way to go with it.

Wait.

I’m sorry, guys. I tried watching the Bachelorette last night and it completely messed with my brain. First of all, I haven’t watched that show since my mid twenties. And it might have even been the Bachelor. I can’t remember. A bourbon and coke was involved (<– remember the mid twenties thing I just said?)

Mexican Sausage Pasta Bake / Bev Cooks

I just don’t understand that show. How can Jojo drape herself all over like, 50 dudes at once? And “feel this crazy connection” with ALL of them? I don’t get it! Everything is so plastic. (except Jordan. I liked his face and upper torso.) But really, how can she emotionally attach herself to all those dudes and it not feel totally awkward for everyone on AND off set? And who does her hair? And when is it on again?

Mexican Sausage Pasta Bake / Bev Cooks

This may look janky-do, but it totally works in life. I ripped another older recipe of mine, with the mixing of cream cheese, milk, and salsa. Try this. You will find true joy.

Mexican Sausage Pasta Bake / Bev Cooks

Then get a little soft baby Nat hand to help sprankle the chayse on your deesh.

Mexican Sausage Pasta Bake / Bev Cooks

This bake ^^^. Hooooolmg.

Okay, you know that green dragon hot sauce from Trader Joe’s? So, I used that as one of the main ingredients. And it made it spah-cay. In a good way! But, let me just stress – use some good jarred salsa verde in its place and it will still be super bright and delish, but not nearly as hot. That way you don’t need a sprinkler system set up on your table to hit your face every few seconds, and your kids won’t curse your name for eternity.

But! If you like spicy ish, go with that hot sauce, man. Do it.

Mexican Sausage Pasta Bake / Bev Cooks

So we have hot Italian sausage, CREAM CHEESE, the hot sauce, milk, red bell pepper, no-boil elbow pasta and Monterey jack cheese. Das eet. Das all she wrote. (she = me. me = bev. bev = bugged by Jojo.)

I almost forgot to mention! You don’t even have to cook the pasta before you bake this whole thing. The no-boil elbows will cook right up nicely in the baking process. Haaaa-boom.

Mexican Sausage Pasta Bake / Bev Cooks

Oh geez – I still have three photos yet to go. What do you want to talk about?

I guess this pasta bake. Or Jordan?

I started off baking this for 30 minutes, and the pasta wasn’t done just yet. So I went another 15 minutes, and it was perfect! See, okay – on the no-boil box, it talks about a quick soak in some hot water, but I totally skipped that. Just threw the pasta in raw. And it works! You just have to bake it close to 45 or 50 minutes. And I will warn you – there might be a few crunchies on top. Don’t get mad at me if there are. Just accept it as your life and still love me.

Mexican Sausage Pasta Bake / Bev Cooks

As far as the meat innards (sorry), you could definitely replace it with ground beef, chicken, turkey – whatever! Just maybe add a dusting of Mexican spices to it, like cumin and chili powder. Especially if you use the salsa verde in place of the dragon sauce. That will add a little sassy kick back in.

And if Monterey Jack isn’t yo’ thang, go cheddar! Or pepper jack! Or cheddar jack!

I’ll chill.

The end result is unreal. The cream cheese melts down and infuses the dish with these gorgeous tang pockets here and there. It works perfectly with the sausage, pasta, spicy green sauce, and your face.

Amen forever.

Mexican Sausage Pasta Bake / Bev Cooks

You’re going to freak.

Mexican Sausage Pasta Bake
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Ingredients

  • 1 pound hot Italian sausage, casings removed and crumbled
  • 1 block cream cheese, room temp
  • 1 cup milk
  • 1 cup salsa verde (or TJ's dragon hot sauce, if you like spice!)
  • 12 oz no-boil elbow pasta (I used Barilla)
  • 8 oz block Monterey jack cheese, shredded
  • halved cherry tomatoes, for garnish
  • torn cilantro sprigs, for garnish

Instructions

  1. Preheat an oven to 350.
  2. Brown the Italian sausage in a medium skillet until cooked through, about 5 minutes.
  3. In a medium bowl, whisk together the cream cheese, salsa verde (or hot sauce), and milk. The cream cheese may be a little lumpy, but that's okay. You're still a good person.
  4. Add the sausage and elbow pasta to the bowl and toss everything together.
  5. Pour the pasta/sausage mix into a 9x13 casserole dish, and top with the shredded cheese. Bake, uncovered, until the cheese is browned and bubbly, and the pasta is al dente, close to 45 or 50 minutes. Just stick a fork down in the bottom and pull out an elbow to check its doneness. Then weep for hours at the glory. Then gross out that I just said "pull out an elbow."
  6. Garnish with torn cilantro and tomatoes. Inhale immediately.
  7. Serve 4-6.
http://bevcooks.com/2016/06/mexican-sausage-pasta-bake/

Mexican Sausage Pasta Bake / Bev Cooks

Make this, or I will seriously question humanity.

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12 Responses to Mexican Sausage Pasta Bake

  1. Wendy June 21, 2016 at 10:42 am #

    Looks delish! I’m going to make this tonight for dinner! I only have the macaroni noodles that you have to boil. Should I cook elbows to al dente and then add to the dish to bake?

    • Brittany | Words Like Honeycomb June 21, 2016 at 12:49 pm #

      Hey Wendy!! I am with you…I have the ingredients and this is happening!! I also have the regular pasta and I would cook until almost done and then start checking at about 25 minutes. You won’t need to bake as long without the no bake noodles 🙂

      awesome recipe bev! 🙂

    • Bev Weidner June 21, 2016 at 12:54 pm #

      Hey! You can absolutely par-boil the noodles just a few minutes, before baking. Absolutely. And you won’t even have to go the full 50 minutes! Just maybe half an hour. Check right around then!

  2. Stephanie Gadwa June 21, 2016 at 1:11 pm #

    I was flipping through a magazine the other day and all of a sudden- Gah! It’s Bev! Awesome Tom’s ad!!

    • Bev Weidner June 21, 2016 at 1:26 pm #

      Oh no way! I haven’t even seen it yet. Ha!

  3. Taylor June 21, 2016 at 3:38 pm #

    I love TJ’s green dragon sauce, I put it on seriously everything! This pasta looks perfect and I can’t wait to try it!

  4. lisatberry June 22, 2016 at 9:34 am #

    I saw your Tom’s ad in the latest Food Network Magazine…I’m like oh that looks like someone I know..oh it’s Bev!! I love how I feel like we know each other…love the no boil pasta…it’s the best.

  5. Nicole George June 22, 2016 at 12:35 pm #

    Yum! Can’t wait to try this. I think this looks like a good Friday night on the porch with a beer in hand meal.
    Also, to the Bachelorette. I am with you girl. I hate it and love it. It is addicting yet I think it is the most ridiculous way to spend my time. Especially when I waste my precious nap hours watching it.

    Cheers!
    http://www.bynicolegeorge.com

  6. Julie June 24, 2016 at 3:14 pm #

    Quick question! I put this together today on my lunch hour using the recipe I printed out the other day which doesn’t list the red bell. Still had this tab open and noticed moments ago that you mention bells in your description. How necessary are they to the flavor and texture of this recipe? Could I just quickly saute a pepper and sprinkle it on over the cheese before baking? Or just omit if I get home from work and just want to throw it in the oven and have a glass of wine? Thanks, it looks great! 🙂

    • Bev Weidner June 24, 2016 at 3:36 pm #

      Oh gosh! I’ll update the recipe. So yes! Just add them raw. Diced and tossed in with everything. They’ll soften in the baking. Let me know how it turns out!

  7. Rachele August 17, 2016 at 8:10 pm #

    So I made this tonight. I used Mexican chorizo, browned it with some vidalias and diced red peppers. Soooooo good! Also, I just used regular old macaroni and used a splash more milk, baked for 50 minutes, came out perfect. No special macaroni needed!

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