From the March 2011 Better Homes and Gardens.
I made this dish thinking it would be easy and okay tasting. It was worth a shot, I figured. But man oh man was I ever underestimating this dish. It was so good! I split it in two, freezing half, and we scarfed down the other half. Travis and I were both impressed and Lydia and Bennet liked it, too.
1 box rigatoni pasta
1 lb sausage
1 C chopped onion
1 16oz jar medium hot salsa (I used mild for the kids' sake.)
4 C Monetary Jack cheese (I used 2 C)
tomato wedges, sliced jalapeno peppers, and salsa
Preheat oven to 350. Lightly grease 3 qt baking dish; set aside.
Cook pasta according to package. Drain; set aside.
Meanwhile in large skillet cook sausage and onion until meat is browned and onion is tender. Drain fat and return sausage and onion to skillet. Stir in salsa.
In prepared dish layer noodles, sausage, cheese. Repeat.
Bake, uncovered, for 35 mins. Let stand 10 mins before serving. Top with tomato, jalapeno and fresh cilantro. If desired, serve with additional salsa.
Makes 12 servings.