Love Mexican food? Try this Mexican Rigatoni recipe for dinner this week! Add this delicious recipe to your weekly meal plan.
I love Mexican food, but I can’t go out to restaurants all the time. So sometimes I make it at home for myself and my family. This recipe is a great way to get our favorite flavors without going out. It’s super easy too!
Mexican Rigatoni is a dish that I’ve been cooking for a while. The recipe is simple and easy to make, but it’s always a crowd pleaser. You can’t go wrong with this one!
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This blog post will be about how to cook Mexican rigatoni for yourself or your family and friends. It may sound complicated at first, but don’t worry – I’ll teach you all the steps so you can have delicious food in no time!
Mexican Rigatoni is a dish that has been served for generations and has so many variations. It’s quick to make, tasty, and perfect for all the Mexican food lovers out there! One of my favorite variations is with chorizo, onions, garlic powder, and chili powder. What variation do you like the best? Let me know in the comments below!
What is Rigatoni Pasta?
Rigatoni pasta is an Italian dish made with large tubes of pasta that are scooped out by hand or machine. The name translates to “large ropes” in English which gives insight into the shape of the noodles themselves. It is typically served with tomato sauce, meatballs, sausage, and more.
Mexican Rigatoni
Ingredients:
- 4 cups dry rigatoni
- 8 oz chorizo
- ½ cup yellow onion, chopped
- 1 poblano pepper, chopped
- 3 tablespoons butter
- 3 tablespoons flour
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- 2 ½ cups milk
- 2 cups Monterey jack cheese, shredded
- 1 can black beans drained and rinsed
- Sour cream, lime slices, and pico de gallo for garnish, if desired
Directions:
Preheat oven to 350 degrees and prep a 13×9 baking dish with nonstick spray.
Cook pasta per package directions, drain, and set aside in large bowl.
In a skillet cook chorizo, onion, and poblano over medium heat for about 5 minutes, drain if needed and pour over pasta.
In same skillet melt butter then whisk in flour, chili powder, cumin, and garlic powder – cook for 2 minutes.
Whisk in milk and cook till thick and bubbly.
Stir in cheese until melted and pour over pasta.
Stir in beans and spoon mixture into baking dish. Top with extra cheese.
Bake 20-25 minutes.
Garnish as desired, serve and enjoy!
Mexican Rigatoni
Ingredients
- 4 cups dry rigatoni
- 8 oz chorizo
- ½ cup yellow onion, chopped
- 1 poblano pepper, chopped
- 3 tablespoons butter
- 3 tablespoons flour
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- 2 ½ cups milk
- 2 cups monterey jack cheese, shredded
- 1 can black beans drained and rinsed
- Sour cream, lime slices, and pico de gallo for garnish, if desired
Instructions
Preheat oven to 350 degrees and prep a 13x9 baking dish with nonstick spray.
Cook pasta per package directions, drain, and set aside in large bowl.
In a skillet cook chorizo, onion, and poblano over medium heat for about 5 minutes, drain if needed and pour over pasta.
In same skillet melt butter then whisk in flour, chili powder, cumin, and garlic powder - cook for 2 minutes.
Whisk in milk and cook till thick and bubbly.
Stir in cheese until melted and pour over pasta.
Stir in beans and spoon mixture into baking dish.
Bake 20-25 minutes.
Garnish as desired, serve and enjoy!