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Ingredients
  • 12 ounces dried mostaccioli or rigatoni pasta (3 cups)
  • 1 pound bulk pork sausage (use Wagon Wheels)
  • 1 cup chopped onion
  • 1 16 ounce jar green medium-hot salsa
  • 2 8 ounce package shredded Monterey Jack cheese (4 cups)
  • Tomato wedges, sliced jalapeno peppers, and chopped fresh cilantro
  • Salsa (optional)
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