Tuesday, May 20, 2014

Mexican Lasagna

Tuesday, May 20, 2014

We discovered a new family favorite tonight! (Okay, to be completely honest, this dish has some zip to it, but not enough to.. throw a stick at??) My oldest, who is 5, didn't like it, however, my two-year old loved it. Give it a try at tell me what you think!

The original recipe called this dish a mac and cheese, but with the way it is layered up I think of it more like a lasagna. I changed one think in the recipe and will probably be playing with this one a lot because it seems to be lacking in moisture, but where moisture lacks, flavor abounds, and it's full of "deslish!"

1 box Mostacolli or Rigatoni Pasta
1 lb pork sausage
1 cup chopped onion
1 jar mild restaurant style salsa
2 packages (8 oz, or one 16 oz) shredded cheese, (I used 1 Mexican and 1 Fiesta)
Tomato wedges, sliced, jalapeno peppers, sour cream
Salsa (on the side)

Lightly spray a 9x13 pan, and preheat oven to 350 degrees.
Cook pasta, drain and set aside.
Meanwhile, in a large skillet, cook sausage and onion until meat is browned and onion is tender (I also added my cut up tomato here and am really glad I did.)
Stir in salsa.
In the prepared 9x13, layer half of the pasta, sausage, and cheese. Repeat with the other halves.
Bake uncovered for 20-30 minutes, or until bubbly.
Let stand for 10 minutes, and serve.
We added the jalapeno peppers after because we know our kids wouldn't eat them. It adds a nice kick!

Here is another meal I hope you enjoy as much as we did! Fast and easy!

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