Chorizo and Capsicum Pasta Bake

Lightly grease an ovenproof dish (10-cup capacity).


Cook pasta in a large saucepan of boiling, salted water until tender. Drain. Cover to keep warm.

Meanwhile, heat a medium, non-stick frying pan over a medium heat. Add chorizo
and capsicums. Cook, stirring occasionally, for about 4 to 5 minutes, or until chorizo is golden and capsicums are tender. Stir
in beans. Remove from heat.


To make sauce, melt butter in same large saucepan over
a medium heat until bubbling. Add flour. Cook, stirring, for
1 minute. Remove from heat. Slowly whisk in milk. Return pan to a medium to high heat. Whisk until boiling and thickened.


Stir in 1 cup of the cheese. Add pasta. Stir to coat in sauce.

Spread half the pasta over base of prepared dish. Spoon over chorizo mixture then remaining pasta. Pour over
taco sauce. Sprinkle over remaining cheese.


Cook in a moderate oven (180C) for about 30 minutes,
or until golden brown.