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Culinary team member Janette Zepeda gives traditional cheesy baked penne a delicious Mexican twist by stirring pan-roasted salsa and cooked chorizo into the marinara sauce. We may never eat regular baked penne again!
Round out the penne with Oprah Winfrey's Garden Greens with Lemon Vinaigrette + Rachael's Garlic Bread and dinner is served!
- 1 yellow onion, diced
- 1 clove garlic, minced
- 1 green bell pepper, cored and diced
- 1 red bell pepper, cored and diced
- ½ pound Mexican-style chorizo, casings removed
- One 32-ounce jar store-bought marinara sauce
- ½ cup Pan-Roasted Salsa
- Salt and pepper
- 1 pound penne pasta, cooked according to the package instructions
- 2 cups shredded mozzarella
- Chopped flat-leaf parsley, for garnish
Preheat the oven to 350°F.
In a medium skillet, heat a splash of EVOO over medium heat. Add the onions, garlic, green bell peppers, and red bell peppers and cook, stirring occasionally, until soft, about 5 minutes. Transfer the vegetables to a plate and reserve the skillet.
In the same skillet, heat another splash of EVOO over medium-high heat. Add the chorizo and cook, stirring often, until browned, 5 to 6 minutes. Add the vegetables back to the pan and stir in the marinara sauce and salsa. Season with salt and pepper to taste.
In a 9 x 13-inch baking dish, add the cooked and drained pasta. Pour the sauce over the pasta, stir to combine, and check the seasoning. Top evenly with the mozzarella.
Bake until hot and the cheese is melted and browned, about 15 minutes. Garnish with chopped parsley.