A hearty and flavorful pasta bake with a Southwestern twist, perfect for weeknight dinners.
Cook the rotini pasta in a large pot of boiling salted water until al dente, then drain and set aside.
Add a splash of olive oil to the pasta water to prevent sticking.
In a skillet, cook the smoked sausage slices until browned, then remove and set aside.
Ensure the skillet is hot before adding the sausage for a nice sear.
In the same skillet, sauté the onion, bell pepper, and garlic until softened.
Stir frequently to prevent the garlic from burning.
Add the chili powder, oregano, and cumin to the skillet and cook for 1 minute to release their flavors.
Toast the spices briefly to enhance their aroma.
Stir in the canned diced tomatoes and simmer for 10 minutes.
Crush the tomatoes slightly with a spoon for a thicker sauce.
Combine the cooked pasta, half of the cheese, corn, kidney beans, sausage, and the tomato mixture in a large bowl.
Mix gently to avoid breaking the pasta.
Transfer the mixture to a greased baking dish, top with the remaining cheese, and bake covered at 350°F for 20 minutes.
Cover the dish with foil to prevent the cheese from over-browning.
Uncover the dish and bake for an additional 5 minutes to melt the cheese.
Broil for a minute for a golden cheese crust.
Garnish with fresh parsley before serving.
Chop the parsley finely for an even garnish.
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