🌎 The World Cookbook

1 lb dried rigatoni pasta
1 tablespoon olive oil
16 ounces pork sausage
½ large onion, chopped
1 (1 ounce) packet Old El Paso™ Taco Seasoning
1 (4.5 ounce) can Old El Paso™ chopped green chiles, undrained
16 ounces salsa verde
16 ounces (2 bags) Shredded Mexican Blend Cheese
Diced cherry tomatoes and fresh cilantro for garnish

Preheat oven to 350F. Spray a 9x13 baking dish with nonstick spray or line with foil and set aside. In a large pot of salted water, cook pasta according to package instructions. While pasta is cooking, prepare the sausage. In a large skillet, heat oil over medium/high heat. Add in sausage and onion, crumbling the sausage while it cooks. When the sausage is almost cooked, add in the taco seasoning and green chiles. Once sausage is fully cooked, remove from heat and stir in the salsa verde. Set aside. Once pasta is al dente, drain and return to the pot. Pour in the sausage mixture and stir to combine. Pour half of the pasta/sausage mixture into the baking dish and top with 8 ounces of cheese. Cover with the remaining pasta/sausage mixture and then finally top with the second 8 ounces of cheese. No need to stir. Bake for 30-35 minutes or until fully melted and bubbly. Top with diced tomatoes and fresh cilantro.