Chorizo Pasta Bake

This chorizo pasta bake is hearty, quick, simple, and always a hit with the family. If you're after a tasty and easy weeknight dinner, this recipe is perfect.

Course Main Course, Pasta Recipes

Cuisine American

Prep Time 25

Cook Time 25

Servings servings

Calories 609kcal

Author Adina

Equipment

Baking dish
Large skillet or pan

Ingredients

10.5 oz pasta 300 g, Note 1
5.5 oz chorizo diced, 150 g, Note 2
1 tablespoon olive oil
1 onion finely chopped
1 garlic clove finely chopped
1 can diced tomatoes
1 tablespoon Italian herbs
½ cup heavy cream 125 ml
2 tablespoons cream cheese
15 cherry tomatoes halved
1 ball mozzarella chopped, 4.5 oz/ 125 g
fine sea salt and ground black pepper

Instructions

Cook pasta according to the package instructions. Drain well. While the pasta cooks, prepare the rest of the recipe.
10.5 oz pasta / 300 g
Sauté: Heat the oil in a large pan and cook diced chorizo for about 1 minute. Add the onion and cook for another 2-3 minutes until the onions are softer. Add garlic and stir for about 1 minute.
1 tablespoon olive oil + 5.5 oz chorizo / 150 g + 1 onion + 1 garlic clove
Sauce: Add diced tomatoes, Italian seasoning and some salt and pepper. Stir well and simmer the sauce for about 5 minutes (uncovered). Turn off the heat.
1 can diced tomatoes + 1 tablespoon Italian herbs + fine sea salt and ground black pepper
Add heavy cream and cream cheese and stir well to dissolve the cream cheese. Add pasta, mozzarella, and halved tomatoes. Stir to combine and transfer the mixture to the baking dish.
½ cup heavy cream / 125 ml + 2 tablespoons cream cheese + 15 cherry tomatoes + 1 ball mozzarella
Bake for 25 minutes until golden brown. Let rest for about 5 minutes before serving. Garnish with basil before serving (optional).

Notes

Pasta: Use short pasta like penne, fusilli, farfalle, etc.
Chorizo: I had cooking chorizo this time, but the recipe works just as well with cooked chorizo or another type of sausage, like cabanossi.

Nutrition