Chili-Cheese Pasta Bake

Ingredients for 2 servings:

• 500 g minced meat, mixed
• 300 g tagliatelle pasta
• 200 ml dipping sauce (cheese dip for nachos)
• 200 ml whipped cream
• 6 chili peppers, hot, pepper or jalapenos
• 250 ml water
• 1 stock cube
• pepper
• 250 g Gouda, grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Place the uncooked pasta in a baking dish. Brown the minced meat in oil. Meanwhile, place the water in a saucepan and heat. Add the cheese dip, stock cube, and cream, and bring to a gentle simmer. Stir a little Gouda cheese into the sauce until melted. Season with pepper as needed. Slice 4-6 chilies into rings and add half to the sauce. Add the minced meat to the sauce, stir, and pour the sauce over the pasta. Make sure the pasta is well coated. Distribute the remaining chilies on top. Cover the casserole with the remaining cheese and sprinkle with pepper. Bake at 180°C fan/convection oven for 20-30 minutes, until the cheese is nicely browned and the pasta is cooked.