Summary

Ingredients

• 4 onion (s)
• 4 clove (s) garlic
• 3 red pepper (s)
• 200 g tomato paste
• 500 ml broth, clear
• 425 ml BBQ sauce, smoky
• 360 g soy mince
• 285 g corn
• 255 g kidney beans
• 800 g penne, cooked
• 60 g butter
• 60 g flour
• 500 ml milk
• 6 whole eggs

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Instructions

1. Cut the onions, garlic cloves and paprika into small cubes. Sweat these with the tomato paste in a pan. Deglaze with the broth. Add the BBQ sauce, kidney beans and the veggie mince and bring to the boil briefly.
2. Melt the butter in a saucepan. Stir in the flour and sweat until golden. Stir in the milk and bring to the boil briefly. Let cool a little and stir in the eggs. Stir the sauce into the vegetable mixture. Fold in the pasta.
3. Rub the roasting pan with a little oil. Pour in half of the filling and sprinkle with a layer of grated cheese. Pour in the rest of the filling and sprinkle with a layer of cheese. Preheat the oven to 200 ° C, gas mark 2-3 or hot air 180 ° C. Slide the roaster onto the middle rack and bake the casserole for about 35 minutes.
4. It makes a roasting pan full.