Rigatoni Stuffed with Mushrooms, Parsley, and Chorizo

Ingredients:

• 1 pound rigatoni pasta
• 6-8 large mushrooms, finely chopped
• 1/2 cup fresh parsley, chopped
• 1/2 pound chorizo sausage, crumbled
• 1/2 cup ricotta cheese
• 1/2 cup mozzarella cheese, shredded
• 1/2 cup parmesan cheese, shredded
• Salt and pepper to taste
• Olive oil

Instructions:

1. Preheat oven to 375°F.
2. Cook the rigatoni pasta according to package instructions until al dente.
3. In a pan, heat olive oil and add chorizo. Cook until the chorizo is browned and slightly crisp.
4. Add mushrooms and cook until they are soft and have released their moisture.
5. Add parsley and cook for another minute.
6. Remove from heat and add ricotta cheese. Mix well.
7. Stuff each rigatoni with the sausage, mushroom, and parsley mixture and place in a greased baking dish.
8. Top with the shredded mozzarella and parmesan cheese.
9. Bake for about 25 minutes, or until the cheese is melted and bubbly.
10. Season with salt and pepper to taste.

Verdict:

This dish is a perfect combination of creamy ricotta cheese, spicy chorizo, earthy mushrooms, and fresh parsley. The stuffed rigatoni is baked in the oven with a generous amount of melted mozzarella and parmesan cheese on top, creating a gooey, comforting dish. It’s perfect for a family dinner or a gathering with friends.

Serving Suggestions:

Serve this dish hot straight from the oven with a side salad and some garlic bread for dipping. Pair it with a glass of red wine and enjoy!