Cheesy Chorizo Pasta Bake Recipe

If you’re anything like me, you know that pasta bakes are the ultimate comfort food. And trust me when I say this Cheesy Chorizo Pasta Bake Recipe is an absolute game-changer. I absolutely love how this turns out – it’s creamy, cheesy, and packed with the smoky, spicy goodness of chorizo that just wakes up your taste buds. Whether it’s a busy weeknight or a casual weekend dinner, you’ll find that this dish meets all the cravings for something hearty and satisfying, all while being surprisingly easy to whip up. So, ready to dive into your new favorite pasta bake?

this …

Ingredients You’ll Need

The magic of this Cheesy Chorizo Pasta Bake Recipe is in how simple ingredients come together to create something spectacular. Each element plays a role, from the pasta that holds all the sauce to the chorizo’s bold flavor. Here’s what I look for when shopping to make sure every bite is just right.

• Cavatappi Pasta: I love using swirled pasta like cavatappi because it traps all that creamy cheese sauce perfectly.
• Fresh Chorizo Sausage: Go for fresh, not cured, and remember to remove the casings for easy cooking.
• Green Bell Pepper: Adds a little crunch and sweetness to balance the spiciness of the chorizo.
• Unsalted Butter: Essential for making the roux—the base of your cheese sauce.
• All-Purpose Flour: Helps thicken the sauce beautifully without clumping.
• Milk: I recommend whole milk for creaminess, but you can adjust for your preference.
• Extra Sharp Cheddar Cheese: Freshly grated is the key—I always shred mine for a smoother melt.
• Kosher Salt: Because seasoning makes or breaks this dish.

Variations

I like to keep this Cheesy Chorizo Pasta Bake Recipe pretty classic, but I’m all about remixing dishes to suit your mood and pantry. Feel free to get creative and make it your own!

• Add Veggies: Sometimes I stir in some mushrooms or spinach for an extra veggie boost—chorizo and greens surprisingly go really well together!
• Spice it up: If you like heat, toss in a pinch of smoked paprika or chili flakes to amp up the smoky spice.
• Dairy-Free: Swap out the milk with unsweetened almond milk and use a vegan cheese if you’re avoiding dairy—just keep in mind the sauce might be a little different in texture.
• Pasta Swap: Don’t have cavatappi? Penne, rigatoni, or fusilli all work just as well to catch that luscious sauce.

How to Make Cheesy Chorizo Pasta Bake Recipe

Step 1: Cook Your Pasta Al Dente

Start by boiling a pot of salted water and cooking your pasta just until al dente, based on the package instructions (usually around 8-10 minutes). I like to undercook it slightly because it will continue to cook later in the oven and absorb all those flavors—plus, you don’t want mushy pasta in your bake. Once cooked, drain and set aside. Pro tip: reserve a cup of pasta water—you never know when you might want to loosen the sauce later.

Step 2: Sizzle and Brown the Chorizo

Heat a large skillet over medium-high heat and crumble in the fresh chorizo, cooking it until it’s nicely browned and fragrant—about 5-7 minutes. Breaking it up with a wooden spoon helps the pieces cook evenly. Then, add in the diced green bell pepper and cook for another 3-4 minutes until softened. This combo is what makes the dish pop with flavor. Once done, transfer this mix to a bowl and set aside.

Step 3: Whip Up the Cheesy Sauce

Back to that skillet (no need to wash it — it’s full of flavor!). Lower the heat to medium, pop in your butter, and let it melt. Whisk in the flour right away and cook it for about 30 seconds—it helps get rid of the raw flour taste and forms the base of your sauce. Gradually pour in the milk, whisking constantly, and let it thicken. This usually takes about 3-4 minutes. Then, fold in your freshly grated sharp cheddar cheese and a pinch of kosher salt, stirring until everything is silky smooth and completely melted. This cheese sauce is where the magic happens.

Step 4: Bring It All Together

Return the savory chorizo and peppers back to the cheese sauce and stir to combine. Taste and adjust salt if needed. Finally, add your drained pasta and gently toss everything so every nook and cranny of the pasta gets coated in that rich, cheesy goodness. Pretty soon you’ll be smelling the smoky, cheesy vibes that make this dish irresistible.

Step 5: Serve and Enjoy!

Divide the pasta bake into bowls or plates and serve warm. I like to serve it immediately so the cheese is at its most melty, but I’ll share storage tips below if you want to prep ahead. This dish pairs wonderfully with a simple green salad or some garlic bread on the side.

How to Serve Cheesy Chorizo Pasta Bake Recipe

Garnishes

I love throwing on a handful of chopped fresh parsley or cilantro—something green to brighten things up visually and flavor-wise. A sprinkle of extra sharp cheddar or even a dusting of smoked paprika adds a lovely finishing touch. If you’re feeling fancy, a drizzle of good olive oil or a tiny dollop of sour cream works wonders.

Side Dishes

My go-to sides are a crisp garden salad or steamed veggies like broccoli to balance the richness of the pasta bake. Garlic bread or crusty bread also pairs beautifully—it’s perfect for mopping up any leftover cheesy sauce on your plate.

Creative Ways to Present

For special occasions, I like assembling the dish in individual ramekins and topping each with extra cheese and breadcrumbs for a crispy finish. It feels fancy but is actually pretty simple! Plus, those little personal servings make everyone feel special at the dinner table.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge, where they keep well for up to 3 days. When I reheat, I usually add a splash of milk or water to loosen the sauce because it tends to thicken in the cold. A gentle stovetop reheat or microwave with a cover works best.

Freezing

This Cheesy Chorizo Pasta Bake Recipe freezes like a charm. Just transfer cooled portions into freezer-safe containers or bags and freeze for up to 2 months. Thaw overnight in the fridge before reheating, and the texture stays surprisingly good. It’s a fantastic make-ahead meal for busy weeks.

Reheating

For best results, I reheat the pasta bake gently on the stovetop with a splash of milk, stirring often to keep the cheese sauce creamy. If you’re using a microwave, cover it loosely and stir halfway through to avoid drying it out. Keep an eye to not overcook – no one wants rubbery pasta!

FAQs

Final Thoughts

This Cheesy Chorizo Pasta Bake Recipe is a little slice of comfort heaven that I’ve made countless times. What I love most is how it manages to be both quick and packed with flavor—perfect for busy nights or when you want to impress without stress. My family begs for it, and I’m confident yours will too once you try it. Give it a whirl and watch how this simple pasta bake becomes your new weeknight superstar. You’ve got this!

Print