El Paso Pasta Bake

• 1 lb hot Italian sausages or 1 lb chorizo sausage
• 8 ounces small shell pasta (Cooked and drained)
• 1 (8 ounce) package colby-monterey jack cheese (shredded)
• 1 cup sour cream (may use reduced fat Sour Cream)
• 1 (4 ounce) canminced green chili peppers (, drained)
• 1 (4 ounce) jar pimientos (drained)
• 12 cup cheddar cheese (shredded)
• paprika

1. Preheat oven to 350 degrees.
2. Crumble sausage or Chorizo in a large frying pan.
3. Brown over medium heat, drain off fat.
4. In a large bowl combine sausage, pasta, Monterey Jack- Colby cheese, sour cream, green chiles, and pimientos.
5. Spoon into a shallow 2 1/2 quart casserole dish.
6. Cover and bake 30 minutes.
7. Sprinkle with Cheddar cheese and paprika.
8. Bake uncovered for 10-15 additional minutes.
9. You are done-enjoy!

chorizo sausage, shell pasta, colbymonterey, sour cream, green chili peppers, pimientos, cheddar cheese, paprika

Taken from www.food.com/recipe/el-paso-pasta-bake-13419 (may not work)