This is one of those quick and dirty recipes that can easily be done in the kitchen, using the stove-top and oven, our on the grill using the deep half of a combo cooker, and finally in a Dutch Oven. The results will be good and tasty regardless of the method used to prepare it.
- 12 oz (3 cups) dried mostaccioli or rigatoni pasta, pre-cooked according to directions on bag/box
1 pound bulk pork sausage
- 1 cup chopped onion
- 1 16 oz jar green medium-hot salsa
- about 4 cups shredded Monterey Jack cheese
- 1 can Rotel tomatoes
I will go with the deep pan from a Combo Cooker and the grill. Pre-heat your cast iron as always. Sauté onion and brown off the sausage first. Drain off excess fat and add the salsa and Rotel, stirring well. Remove half of the sausage mixture, (I just use the shallow side of the Combo Cooker for this). Cover the rest of the sausage with half of the pasta, then half of the shredded cheese. Add another layer with the rest of the sausage mixture, pasta and cheese in that order. Using the indirect heat method, (move the big skillet to the side of the grill with the burners turned off and keep the grill lid closed), bake for about 30-35 minutes until good and bubbly, then turn off the heat and let it stand for about 10 minutes before serving.
Notes: This one serves about six hungry natives, or four ravenous teenagers. Ignore the “bake uncovered” part if you are using your Dutch Oven. Recommend twice as many coals on the lid as underneath the DO, and the result will have a cheesy crust the kids will enjoy munching on. 😉