El Paso Pasta Bake


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You can substitute 3 C. of any small pasta for the orzo in this recipe.

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  • 4 lbs. Italian sausage mild bulk sausage
  • 2 lbs. orzo pasta, cooked and drained
  • 2 lbs. Monterey jack-Colby cheese shredded (about 2 C.)
  • 3 3/4 C. sour cream dairy or light sour cream
  • 1 lb. green chili mild diced, drained
  • 1 lb. pimiento diced, drained
  • 2 C. cheddar cheese shredded
  • Paprika
  • salsa

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Preheat oven to 350 F. Crumble sausage into a large skillet. Brown over medium heat; drain off fat. In a large bowl, combine sausage, pasta, Monterey Jack-Colby cheese, sour cream, green chilies, and pimientos. Spoon into a shallow 2 1/2 -quart casserole. Cover and bake 30 minutes. Sprinkle with Cheddar cheese and paprika. Bake, uncovered, 10 to 15 minutes longer until heated in center. Serve with salsa.

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