Cheesy Baked Mexi Rigatoni

This is the first recipe I have tried from Picky Palate and it was pretty good. The more I ate, the more I liked it. Ella and Addie both LOVED it and wanted more (although while Ella didn't eat the tomatoes, Addie picked them out to eat first). We used ground turkey instead of beef and I didn't have any chilies, but we'll definitely make it again! (oh, and I made a half recipe of it and it was plenty for the 4 of us)

1 lb dry Rigatoni pasta or any other pasta of choice (we used our Gluten Free Penne)
2 Tablespoons Extra Virgin Olive oil
1 large onion, finely chopped
2 Anaheim green chili’s finely chopped
1 lb lean ground beef
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon Lawry’s garlic salt
1 can cheddar cheese soup
½ Cup milk or half and half
1 Cup sour cream
2 15 oz cans fire roasted tomatoes
Heaping ½ Cup fresh chopped cilantro leaves (add more if you love cilantro)
2 Cups Mexican blend shredded cheese

1. Preheat oven to 350 degrees F. Cook pasta according to package directions, making sure it’s not overcooked. Drain and set aside.
2. Place olive oil into a large skillet or pan over medium heat. Saute onions and chilies until softened, about 5 minutes. Stir in beef, salt, pepper and garlic salt; cook and crumble until browned. Stir in soup, milk, sour cream and tomatoes. Stir until well combined. Reduce heat to low. Stir in cilantro and cooked pasta.
3. Pour mixture into a large 9 x 13 inch baking dish or individual size baking dishes of choice, see my link above. Sprinkle with shredded cheese and bake until cheese is melted and bubbly, about 20-25 minutes. (I broiled mine a minute or two at the end)


Kelley said...

That sounds really good. I want to try this one.