Pasta Casserole with Beans in Tomato Sauce
by Editorial Staff
This spaghetti casserole has a rich creamy tomato flavor and aroma.
Servings: 8
Ingredients
- Spaghetti – 230 g
- Minced beef – 500 g
- Onions (shredded) – 1 pc.
- Salt – 1/4 teaspoon.
- Ground black pepper – 1/8 teaspoon.
- Red beans (canned in tomato) – 320 g
- Tomatoes (canned in tomato juice, chopped in pieces) – 330 g
- Hard cheese (shredded) – 1 1/2 cups
- Sour cream – 1/2 cup
- Chili powder – 1 teaspoon
- Garlic powder – 1/4 teaspoon
Directions
- Preheat the oven to 175 degrees. A baking sheet with high sides, about 35×25 cm in size, lightly grease with vegetable oil.
- Boil the spaghetti in salted water until al dente (do not cook slightly) or until cooked, according to the instructions on the package. Throw the finished products in a colander, let the water drain, and then transfer the pasta to the prepared baking sheet.
- Meanwhile, in a large skillet, fry the onion and minced meat until pink, about 5 minutes. If grease has formed, it must be drained. Add beans, tomatoes with juice, sour cream, 1 cup cheese, chili powder, and garlic powder to this mixture.
- Pour the resulting mass into the spaghetti and mix well. Spread the paste evenly over the baking sheet and sprinkle with the remaining cheese.
- Cover the baking sheet with foil and bake until tender, about 30 minutes. Remove the cooked casserole from the oven and let it rest for about 10 minutes at room temperature. Serve garnished with basil leaves and tomato wedges (optional).
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