Chorizo Pasta Bake Recipe

Take the hard work out of entertaining this week.

Serving: 12 people

Ingredients
1 box elbows
1 jar marinara sauce
1 tbsp. extra virgin olive oil
¾ lb. Mexican chorizo, crumbled
2 cups frozen corn
1 can black beans, drained & rinsed
2 ½ cups jack cheese, shredded
2 plum tomatoes, diced
salt & pepper to taste

Directions
1. Bring a large pot of water to boil and preheat oven to 400°F
2. Cook the pasta according to the directions – but remove it from the heat and drain it half way through; toss with 1 tbsp. of olive oil and place on a tray to cool down
3. In a large skillet, sauté chorizo for about 5 minutes; add the corn and beans and sauté an additional minute
4. Add the marinara sauce and bring to a simmer; fold in the pasta and half the cheese and transfer to a 13”x9” greased baking dish; top with tomatoes and the remaining cheese
5. Cover the dish with aluminum foil and bake for about 25 minutes, then remove the foil to let the top brown (approximately 5 minutes)
6. Remove from the oven and serve