Cheesy Pasta and Chorizo Bake

• 250g rigatoni or penne pasta
• 250g Mexican chorizo sausages, sliced
• 1 tablespoon cornflour blended with
• 2 3/4 cups milk
• 100g PHILADELPHIA Light Spreadable Cracked Black Pepper
• 2 tablespoons chopped parsley
• 3 spring onions, sliced
• 1/4 cup KRAFT* Grated Parmesan
• Salt and pepper, to taste
• 2 cups fresh breadcrumbs
• 60g butter, melted
• Green salad, to serve

1. Boil the pasta for 10-12 minutes until tender, drain well and keep warm.
2. Heat a medium non-stick frying pan and cook the chorizo for 4-5 minutes until browned.
3. Drain well on paper towel.
4. Blend together the cornflour and milk in a saucepan and stir over a medium heat until mixture boils and thickens.
5. Add the Philly, parsley, spring onions, cheese, salt and pepper, mix until well combined.
6. Stir in the pasta and chorizo, then pour the mixture into a greased 2 litre shallow casserole dish.
7. Combine the breadcrumbs and melted butter then sprinkle over the pasta.
8. Bake in a moderate oven 180 C oven 20-25 minutes until well heated and breadcrumbs are golden.
9. Serve immediately with green salad or steamed vegetables.

rigatoni, chorizo sausages, cornflour, milk, philadelphia, parsley, spring onions, salt, fresh breadcrumbs, butter, green salad

Taken from www.kraftrecipes.com/recipes/cheesy-pasta-chorizo-bake-111212.aspx (may not work)