Pasta bake à la chili con carne

Ingredients for 4 servings:

• 500 g pasta, e.g. fusilli
• 400 g minced beef
• 250 g tomatoes, pureed
• 200 g cheese for topping, e.g. mozzarella
• 1 can/n tomatoes, chunky
• 1 can kidney beans
• 1 small can of corn
• 1 tbsp tomato paste, 3-fold concentrated
• 1 tbsp rapeseed oil
• 1 tsp Tabasco
• 3 pepperoncini
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Nice and sharp when needed…

Heat oil in a pan. Brown the ground beef and add a little salt. Once the ground beef is just slightly reddish brown, reduce the heat and add the chopped tomatoes, passata, and tomato paste. Simmer briefly, then add Tabasco sauce and the finely chopped pepperoncini, depending on your preference. My tip: 1 teaspoon of Tabasco and 3-4 extra-hot pepperoncini. Finally, add the kidney beans (with the canned juice, if desired) and the corn. Let it simmer over low heat for about 30 minutes. If you like, you can add the chili earlier and then let it simmer for even longer. The longer, the spicier it will be… In the meantime, cook the pasta until just al dente, drain, and preheat the oven to 200°C. Mix the pasta and chili and place it in a large baking dish. Sprinkle with the cheese and place in the oven for about 20 minutes. Once the cheese is golden brown, turn off the heat. The casserole can then rest in the cooling oven for a maximum of 20 minutes.