Mexican Mac & Cheese (Southern Living March '11)

12 oz. dried mostaccioli or rigatoni pasta (3 cups)
1 lb. pork sausage
1 cup chopped onion
1 16 oz. jar green salsa
2 8-oz. pkg. shredded Monterey Jack cheese (4 cups)
Tomato wedges, slide jalapeno peppers, and chopped fresh cilantro
Salsa (optional)

1.  Preheat over to 350F.  Lightly greese 3-quart rectangular baking dish; set aside.  Cook pasta according to package directions.  Drain; set aside.
2.  Meanwhile, in large skillet cook sausage and onion until meat is browned and onion is tender.  Drain fat.  Return sausage and onion to skillet.  Stir in green salsa.
3.  In prepared baking dish, layer half of the cooked pasta, half the sausage mixture, and half the cheese.  Repeat layers.
4.  Bake, uncovered, for 35 minutes or until bubbly.  Let stand 10 minutes.  Top with tomato, jalepeno, and cilantro.  If desired, serve with additional salsa.

Serves 12.

My notes:
- I used a 16 oz box of rigatoni pasta.  It wasn't too much, just right.
- I used spicy pork sausage, which gave it a little extra kick!
- "Until bubbly" came before the 35 minutes was up.
- Nic & I really liked this.  Might wanna use mild sausage for Daddy.  ; )