This oven-baked pasta casserole is full of Tex-Mex flavour. Italian sausage, veggies, tomato sauce and pasta are spiced just right with chili powder and cumin - you can't go wrong with this cheesy pasta casserole!
What do I need ?
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/2 lb. Italian sausage, sliced
1 onion, chopped
1/2 green pepper, chopped
2 cloves garlic, minced
1 Tbsp. chili powder
1/2 tsp. cumin
2 cans (14 fl oz / 398 mL) Catelli Thick & Chunky Tomato Basil Blast Pasta Sauce
4 cups rotini pasta
1 cup Cracker Barrel Shredded Double Cheddar Cheese, divided
3/4 cup pitted black olives
1 cup baby corn
1 can (19 fl oz / 540 mL) kidney beans, drained and rinsed
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How do I make it ?
Brown sausage, onion, pepper and garlic in large frypan over medium heat. Stir in spices and pasta sauce. Bring to boil, reduce heat and simmer 15 minutes.
Cook pasta according to package directions, drain and rinse. Toss with sausage mixture, 3/4 cups cheese, olives, corn and beans. Spoon into casserole dish and sprinkle with remaining cheese. Cover and bake at 350°F for 10 minutes.
Kraft Kitchen Tips!
Use canned, frozen or fresh corn kernels in place of baby corn.