1 can of Mexican fiery beans
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 tablespoon dried oregano
250 – 300 g penne pasta
1/2 can of water or milk
1 cup grated Parmesan cheese, to mix in
2 Chorizo, cut to bite size
1/2 cup Parmesan for topping
water for boiling pasta
Preheat the oven to 200 degrees C.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
In a large bowl, toss the drained pasta with the beans, oregano, Parmesan and chorizo, 1/2 teaspoon salt, and pepper. Using a wooden spoon, gently mix, until all the pasta is coated in water and the ingredients are combined.
Pour the pasta into a greased baking square dish. Top with the remaining 1/2 cup Parmesan. Bake until top is golden and cheese melts, about 25-35 minutes.
Note: Oven temperature vary. You might need to turn temp high say 230 degrees C. Or you might bake it longer another 10 minutes. You may use any vegetables you like.