SPICY BEEF AND PASTA CASSEROLE

INGREDIENTS

• 500g wholemeal pasta wheels

• 2 tablespoons olive oil

• 1 tablespoon bottled chopped chilies

• 2 cloves garlic, crushed

• 2 ( about 240g ) red Spanish onions, sliced

• 750g minced beef

• 390g can pimientos , drained , chopped

• 2 x 410g cans of tomatoes

• 440g can corn kernels, drained

• 1/2 teaspoon cracked black peppercorns

• 250g mozzarella cheese, grated

SPICY BEEF AND PASTA CASSEROLE METHOD:

Add pasta to a large pan of boiling water, boil, uncovered, until just tender; drain. Heat oil in a pan, add chilies, garlic, and onions, and cook, stirring, until onions are soft.

Add mince, cook, stirring, until well browned. Stir in pimientos, undrained crushed tomatoes, corn, and peppercorns Spoon half the pasta into a greased ovenproof dish ( 12 cup capacity ). 

Top with half the mince mixture and half the cheese, continue layering, finishing with cheese. Bake, uncovered, in a moderate oven for about 15 minutes or until heated through and the cheese is melted.

Serves 8.

Note: The recipe can be made a day ahead.

Storage: Covered, in refrigerator.

Freeze: Suitable.

Microwave: Pasta suitable.

 

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