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Tex-Mex Pasta Casserole

1/2-lb spicy Italian sausage, sliced
1-large onion, chopped
1/2-green pepper, chopped
2-cloves garlic, minced
2-tsp chili powder
1/2-tsp ground cumin
1/2-tsp dried oregano
Pinch of hot pepper flakes
2-14oz cans of tomato sauce
4-cups fusilli
1-cup shredded old cheddar cheese
1-cup corn kernels
3/4-cup pitted black olives, sliced
1-19oz can kidney beans, rinsed and drained
1/4-cup chopped fresh parsley

In a non-stick skillet, brown the sausage slices over medium-high heat
Remove and set aside
Reduce heat to medium; cook onion, green pepper and garlic for 5 minutes or until softened
Stir in chili powder, cumin, oregano, and hot pepper flakes; cook 1 minute
Pour in tomato sauce and stir to combine
Bring to a boil, reduce heat and simmer for 15 minutes
Meanwhile, in a large pot of boiling salted water, cook pasta 8-10 minutes or until still firm to the bite
Drain pasta
In a large bowl, combine tomato sauce, pasta, 3/4-cup of cheddar, corn, olives, kidney beans, cooked sausage, and parsley
Spoon into casserole dish and sprinkle with remaining cheddar
Cover and bake at 350* for 25 minutes
Uncover and bake 10 more minutes, or until heated through