2 1/2
tazas de pasta estilo penne sin cocer ( 8 oz)
1
lb de chorizo o salchicha de puerco estilo italiano (italian pork sausage)
1
cebolla mediana, picada
1
diente de ajo, finamente picado
1
pimiento verde o rojo, cortado en tiras
1
lata (19 oz) de sopa de jitomate Progresso Vegetable Classics hearty tomato
1/2
cucharadita de hojas de albahaca secas (deshidratadas)
1/2
cucharadita de caldo de pollo con jitomate en polvo o en gránulos
1
bolsa ( 8 oz) de queso estilo Italiano rayado ( mozzarella, provolone, Romano o Asiago)
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Instrucciones
1
Precalienta el horno a 350°F. Rocía con spray para cocinar un molde de vidrio rectangular de 13 X 9 pulgadas. Cocina la pasta como lo indican las instrucciones del paquete.
2
Mientras tanto en un sartén de 10 pulgadas cocina el chorizo estilo italiano, la cebolla y el ajo a fuego medio-alto durante 5 minutos, revolviendo ocasionalmente. Agrega el pimiento. Cocina por 2 minutos o hasta que el chorizo italiano no se vea rosa; escurre. Agrega la sopa, la albahaca y el caldo de pollo en polvo al chorizo. Deja que hierva.
3
Cuela la pasta; colócala en el molde rectangular. Agrega 1 taza del queso y agrega arriba la mezcla del chorizo italiano.
4
Cubre con papel aluminio, hornea durante 25 minutos. Quítale el papel aluminio y espolvorea el resto del queso. Hornea de 3 a 5 minutos más o hasta que el queso se haya derretido.
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