Thursday, April 2, 2009

Cheesy Baked Mexi-Rigatoni from Picky Palate

My picture of this fabulous dish does not give it justice. Maybe just hop on over to Picky Palate for a much more appetizing picture! I have loved every recipe that I have tried from Jenny at Picky Palate. She is very creative and invents amazing recipes. Her desserts are always winners at my house! Check her out at . This is one of my favorite casseroles. It is so full of flavor with a little bit of spice. We love it at our house. It is a great way to use up some hamburger meat for us. I am always looking for yummy dishes with hamburger, one because it is a cheaper meat, and 2 because my family will eat it. I love the fire roasted tomatoes in this. They are so tasty and juicy. I used Cheddar Cheese because I didn't have the mexican blend. The other thing I love about this recipe is that there are always leftovers...and they are the leftovers that always gets gobbled up and don't sit in your fridge.

Cheesy Baked Mexi-Rigatoni
From Jenny at

1 lb dry Rigatoni pasta or any other pasta of choice
2 Tablespoons Extra Virgin Olive oil
1 large onion, finely chopped
2 Anaheim green chili’s finely chopped
1 lb lean ground beef
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon Lawry’s garlic salt
1 can cheddar cheese soup
½ Cup milk or half and half
1 Cup sour cream
2 15 oz cans fire roasted tomatoes
Heaping ½ Cup fresh chopped cilantro leaves (add more if you love cilantro)
2 Cups Mexican blend shredded cheese

1. Preheat oven to 350 degrees F. Cook pasta according to package directions, making sure it’s not overcooked. Drain and set aside.
2. Place olive oil into a large skillet or pan over medium heat. Saute onions and chilies until softened, about 5 minutes. Stir in beef, salt, pepper and garlic salt; cook and crumble until browned. Stir in soup, milk, sour cream and tomatoes. Stir until well combined. Reduce heat to low. Stir in cilantro and cooked pasta.
3. Pour mixture into a large 9 x 13 inch baking dish or individual size baking dishes of choice, see my link above. Sprinkle with shredded cheese and bake until cheese is melted and bubbly, about 20-25 minutes.

I hope there aren't too many more cold wintery spring days left, but anyhow...before you breakout the BBQ and get grilling, try out this hearty mexican casserole. It is sure to please your family and warm them right up!


Lyndsi said...

Did you mean this??

Brindi said...

I love Picky Palate. Your pictures does look good. We always have a freezer full of beef to use. By the way, I have always loved everything I have made from your site. That Orange Juice Cake is now my funeral cake.

Sara said...

Sorry about the mistake on the picky palate site. Thank you Lyndsi for giving me the heads up. I made the change.

Anonymous said...

I love Picky Palate too. This dish looks delicious, I'll have to add it to my "try" list.