1. Put water in a pot and set on medium-high heat.
2. While waiting for the water to boil, get a small frying pan out to cook the chorizo set to a medium heat -- make sure it will be big enough to add sauce to it later. (careful not to burn the chorizo, may need to lower the heat as it turns a darker shade.).
3. Before noodles are cooked add sauce to the chorizo, and simmer until the noodles are aldente.
4. Remove noodles from water and set aside. Also turn off the chorizo.
5. Using a non-stick cooking spray like Pam, lightly spray a 13X9 baking dish, it can be glass, or aluminum or the disposable kind, it doesn't matter.
6. This is how my grandma assembled the casserole -- Now put just enough of the sauce mixture on the bottom of the pan to coat it. Next put enough of the cooked noodles to cover the sauce, then pour some sauce using a ladle to coat evenly. Sprinkle about a cup of cheese. (Use as little or as much as you'd like.).
7. Repeat step 6 until you are out of noodles and sauce, then top with cheese and bake at 350 until the cheese has melted.
OR MY QUICK VERSION.
When you get to step 4 put the noodles back in the pot you used to cook them after the water has been drained. Then add the sauce. Spray the 13X9 pan and layer with noodle/sauce mixture then cheese and repeat until the last layer is just cheese. At that time you can either stick it in the oven OR you could serve on a plate and zap in the microwave for about a minute and a half or until the cheese has melted. (If it's summer time I opt for the micro, but winter it goes in the oven.) Serve with a corn tortilla that's been warmed and has melted butter or garlic bread. Enjoy!