Pasta Casserole À La Chili Con Carne
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pasta, e.. fusilli
- 400 g minced beef
- 250 g tomato (s), passed
- 200 g cheese for ratinatin, e.. mozzarella
- 1 can (s) tomato (s), chunky
- 1 can kidney beans
- 1 small Can corn
- 1 tablespoon tomato paste, 3-fold concentrated
- 1 tablespoon rapeseed oil
- 1 teaspoon Tabasco
- 3 hot peppers
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Heat oil in a pot. Sear the minced beef in it and add a little salt. As soon as the mince is only slightly reddish, reduce the heat and tomato pieces, passed
- Add tomatoes and tomato paste. Let simmer briefly, then add the Tabasco sauce and the finely chopped peperoncini according to your own heat requirements. My tip: 1 teaspoon of Tabasco and 3-4 extra hot peperoncini. Finally, add the kidney beans (if desired also with the canned juice) and the corn. Let it steep for about 30 minutes over a low heat. If you want, you can put the chilli on earlier and let it steep longer. The longer the more piquant
- In the meantime, cook the pasta until it is firm to the bite, drain and preheat the oven to 200 ° C.
- Mix the pasta and chilli and place in a large baking dish. Sprinkle the cheese on top and place in the oven for about 20 minutes. As soon as the cheese is golden yellow, the heat should be turned off. Then the casserole can rest in the cooling oven for a maximum of 20 minutes.
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