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A large ceramic serving bowl and plate of Chorizo Baked Pasta beside glasses and bottle of red wine

Chorizo Baked Pasta

Skill Level: Easy

Makes: 8 servings

Made With:

Organic Fusilli Pasta - 3 Pack


Unit price

There’s nothing like a golden-brown, cheesy, comforting pasta bake to brighten up a gloomy day or a dark mood. This one is unusually nutritious and flavorful, thanks to whole-wheat pasta made with Kernza®. A new, wheatlike perennial grain with hints of nutmeg and baking spices, Kernza has a massive root system that holds topsoil in place and draws down carbon. It’s good for soil and climate, and it makes great pasta.

For a vegetarian version of this dish, omit the sausage and double the mushrooms.


  • 1 lb. firm, Spanish-style chorizo (not soft, Mexican-style chorizo) or Portuguese linguiça
  • 8 oz. portabella mushrooms
  • Extra-virgin olive oil
  • 1 large onion, chopped fine
  • 1 tsp. smoked paprika
  • 2 large garlic cloves, minced
  • 1 jar (24 oz) marinara sauce
  • 1 can (14.5 oz) diced tomatoes with sauce
  • 12 oz. fusilli, such as Patagonia Provisions Organic Fusilli Pasta, or rotini or penne
  • 8 oz. part-skim mozzarella cheese, coarsely shredded
  • 2 oz. aged manchego or pecorino cheese, finely shredded

Putting It All Together

  1. Slice sausages lengthwise, then crosswise into half-moons. Cut mushrooms into pieces about the same size as the pasta. That way you’ll get a taste of both in every bite.
  2. Set a large frying pan over medium-high heat and add enough olive oil to coat the surface. Add sausage, mushrooms and onions and cook until onions are translucent, 10-12 minutes. Stir in paprika and garlic.
  3. Stir in marinara and diced tomatoes with sauce. Bring to a boil, then reduce heat and simmer, partly covered, 15 minutes so all the flavors mingle.
  4. While the sauce is simmering, heat oven to 375 F with a rack in the center position. Bring a large pot of well-salted water to boil. Add fusilli and cook until just tender, about 10 minutes.
  5. Drain pasta and stir into the sausage mixture. Spoon into an ungreased 9×13-inch baking dish or other 3-quart baking dish (or divide among smaller ones so you can freeze a couple). Sprinkle with mozzarella, then manchego. Bake until browned and bubbling, about 35 minutes.