Mexican Rigatoni With Cheese Recipe


Welcome to Garden Frontier, where we are passionate about sharing tasty recipes and cooking ideas to help you fill your home with delicious meals.

Today, we are excited to share our Mexican Rigatoni with Cheese recipe, loaded with flavorful chorizo meat and seasoned with garlic powder and chopped fresh cilantro.

To prepare this dish, cook pasta according to package directions and set aside. In the same skillet, cook chorizo until browned; add butter, whisk in milk, and combine with a rinsed sour cream mixture. Cook till thick, and then spoon mixture over the pasta.

Sprinkle with shredded cheese and bake in a preheated oven to desired instructions. Serve with salsa, lime slices, and a sprinkle of chopped fresh cilantro.

This loaded meal will surely please your family and is perfect for any weeknight dinner plan. And for those with dietary restrictions, this dish is also high in fiber. Don’t forget to enjoy the cooking experience and the satisfaction of a well-made meal! Nutrition facts

This dish is perfect for a winter night or when you crave comfort food. So let’s get started!

Mexican Rigatoni with Cheese

Mexican Rigatoni With Cheese

Mexican Rigatoni With Cheese

Do you love Italian food but are looking for something a little bit different? Why not try Mexican Rigatoni and Cheese! This dish is packed with flavor and is sure to please everyone at the dinner table. Plus, it's easy to make and can be on the table in under an hour. So what are you waiting for? Give it a try tonight!
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Prep Time 30 minutes
Cook Time 10 minutes
bake time 20 minutes
Total Time 1 hour
Course Main Course
Cuisine Mexican
Servings 8 servings
Calories 554 kcal


  • 1 baking dish
  • 1 large bowl
  • 1 large skillet
  • 1 medium saucepan


  • 1 can Nonstick Cooking Spray
  • 12 oz dried rigatoni pasta 4 cups
  • 8 oz uncooked chorizo sausage
  • 1/2 Cup chopped onion 1 medium
  • 1 piece medium fresh poblano chile pepper
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 2 1/2 cup milk
  • 2 cup shredded asadero or Monterey Jack cheese 8 oz
  • 1 Can black beans, rinsed and drained 15 oz


  • 1 chopped cilantro
  • 1 pico de Gallo


  • Set the oven to 350°F. Spray cooking spray in a 3-quart rectangle baking dish and set aside. Drain pasta after cooking according the directions on the package. Put the spaghetti in a huge bowl and reserve.
  • Meanwhile, in a large skillet cook sausage, onion, and poblano pepper over medium heat for 8 to 10 minutes or until onion is tender and sausage is browned. Drain off fat. Add chorizo mixture to bowl with pasta.
  • Melt butter in a medium saucepan over medium heat. Cumin, chili powder, and flour are whisked in. For two minutes, cook and stir. Add milk while whisking.
    Cook and stir until thickened and bubbly. Reduce heat to low. Add cheese; stir until cheese melts. Pour over pasta in bowl. 
    Put black beans in. To blend, stir. Pasta mixture should be spooned into the dish.
  • Bake for 20 to 25 minutes, uncovered, or until well cooked (160°F). Add fresh cilantro that has been chopped, if preferred. Use Pico de Gallo to garnish each plate.


Serving: 8servingsCalories: 554kcalCarbohydrates: 51gProtein: 26gFat: 28gSaturated Fat: 13gCholesterol: 72mgSodium: 812mgPotassium: 649mgSugar: 7gVitamin C: 42mgCalcium: 323mgIron: 3.2mg
Keyword Cheese, Rigatoni
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