John’s Paprikash Pasta Bake

Name: John’s Paprikash Pasta Bake
Yield: 4-8
Cuisine: Hungarian
Ingredients: 1 lb rigatoni pasta; chicken broth to cook pasta; 12 oz sour cream; 1 vidalia onion, coursly chopped; 3 Tbsp butter; 1 Tbsp garlic powder; 2 Tbsp paprika; 1 tsp paprika, smoked; 1/2 tsp sea salt; 1/4 tsp pepper; 1/4 tsp cayenne pepper; 1/2 c chicken broth; 1 1/2 c mild cheddar jack, shredded; 6-8 slice monterey jack cheese; 1/3 c pickled peppers, chopped (hot or mild)

By Lauren Conforti
@Hutt5asl

John and I absolutely LOVE Chicken Paprikash. He came up with a slight variation of the sauce to make this delicious pasta bake.

Rating:

★★★★★ 1 vote5

Comments:

3 Comments

Serves:

4-8

Method:

Bake

Ingredients

1 lb

rigatoni pasta
·

chicken broth to cook pasta
12 oz

sour cream
1

vidalia onion, coursly chopped
3 Tbsp

butter
1 Tbsp

garlic powder
2 Tbsp

paprika
1 tsp

paprika, smoked
1/2 tsp

sea salt
1/4 tsp

pepper
1/4 tsp

cayenne pepper
1/2 c

chicken broth
1 1/2 c

mild cheddar jack, shredded
6-8 slice

monterey jack cheese
1/3 c

pickled peppers, chopped (hot or mild)
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How to Make John’s Paprikash Pasta Bake

Step-by-Step

Preheat oven to 325 degrees. In a large pot, cook the pasta in chicken broth until al dente.
In a sauce pan, melt the butter and saute onions until edges are browned and caramelized. Add the seasonings, and the 1/2 cup chicken broth, and simmer for 2 minutes.
Add the sour cream. Mix well and remove from heat.
In a 13 x 9 baking dish, add in the pasta, sauce & shredded cheese. Mix well.
Bake for 15 minutes. Arrange the sliced cheese across the top. Then sprinkle the pickled peppers and a little paprika on top of the cheese. Bake for an additional 10-15 minutes, until cheese is melted and starting to brown.
Serve with crusty bread and a crisp salad.