"This curiously named baked dish is made with pasta, tortillas, or rice, and has an appealing dense texture. It often has a cheese topping and is served either as an appetizer or as a comforting supper dish."

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INGREDIENTS

12 ounces very thin pasta ; such as fideo or capellini
2-3 bay leaves
2-3 chorizo sausages
1 onion ; chopped
1 green bell pepper ; deseeded and chopped
4-5 cloves garlic ; finely chopped
1 1/2 cups chunky tomato sauce
1 1/2 cups chicken, meat, or vegetable stock ; hot
1/4 tsp. ground cumin
1/2 teaspoon mild red chili powder
pinch dried oregano leaves
12 oz. sharp cheese ; grated
2 tbsp. fresh cilantro ; chopped

Servings

INSTRUCTIONS

1. Boil the pasta in boiling salted water with the bay leaves. Drain and discard the bay leaves. Rinse the noodles to rid them of excess starch. Leave to drain.

2. Meanwhile, fry the chorizo in a frying pan. When it begins to brown, add the onion, bell pepper, and garlic, then continue to cook until the vegetables are softened.

3. Add the chunky tomato sauce, stock, cumin, chili, and oregano and remove from the heat.

4. Toss the pasta with the hot sauce, then transfer to an ovenproof dish. Cover with a layer of the grated cheese.

5. Bake in a preheated oven at 400 degrees F for about 15 minutes until the top is lightly browned and the pasta is heated through. Serve immediately, sprinkled with the chopped fresh cilantro.

NOTES

If you're hurting for time, it works just as well to throw all the ingredients into the pot together and serve without baking. Just simmer the pasta (cooked) in the chorizo mixture for a few minutes, then add the cheese and cilantro.

You can use either smoke chorizo sausages or uncooked. If using smoked, cut the sausages into rounds and cook. If using uncooked, fry as you would taco filling.

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Dry Soup of Thin Noodles

12 ounces very thin pasta such as fideo or capellini
2-3  bay leaves 
2-3  chorizo sausages 
1  onion chopped
1  green bell pepper deseeded and chopped
4-5 cloves garlic finely chopped
1 1/2 cups chunky tomato sauce 
1 1/2 cups chicken, meat, or vegetable stock hot
1/4 tsp. ground cumin 
1/2 teaspoon mild red chili powder 
 pinch dried oregano leaves 
12 oz. sharp cheese grated
2 tbsp. fresh cilantro chopped

1. Boil the pasta in boiling salted water with the bay leaves. Drain and discard the bay leaves. Rinse the noodles to rid them of excess starch. Leave to drain.

2. Meanwhile, fry the chorizo in a frying pan. When it begins to brown, add the onion, bell pepper, and garlic, then continue to cook until the vegetables are softened.

3. Add the chunky tomato sauce, stock, cumin, chili, and oregano and remove from the heat.

4. Toss the pasta with the hot sauce, then transfer to an ovenproof dish. Cover with a layer of the grated cheese.

5. Bake in a preheated oven at 400 degrees F for about 15 minutes until the top is lightly browned and the pasta is heated through. Serve immediately, sprinkled with the chopped fresh cilantro.

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Nutrition

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Serving Size: 1 Serving (381g)
Recipe Makes: 4 Servings

Calories: 555
Calories from Fat: 166 (30%)

Amt Per Serving		% DV

	Total Fat 18.5g	25 %
	Saturated Fat 6.6g	33 %
	Monounsaturated Fat 8.4g
	Polyunsanturated Fat 1.7g
Cholesterol 39.6mg		12 %
Sodium 1231.1mg		42 %
Potassium 614.1mg		16 %
Total Carbohydrate 85.1g		25 %
	Dietary Fiber 13.4g	54 %
	Sugars, other 71.7g
Protein 23.9g		34 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 555

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