Mexican pasta casserole

Ingredients for 4 servings:

• 250 g pasta (spirelli)
• 1 onion(s)
• 1 garlic clove(s)
• ½ tube(s) tomato paste
• 200 ml ketchup
• 150 ml water
• 1 small can of kidney beans
• 1 small can of green beans (snap beans)
• 1 small can of corn
• 150 g cheese, grated
• 150 ml sweet cream or Cremefine
• salt and pepper
• Paprika powder (rose paprika)
• curry powder

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

vegetarian

Bring water to a boil with a little salt and cook the pasta until al dente. Peel and finely chop the onion and garlic. Fry both in a little oil until translucent. Add the ketchup and tomato paste. Pour in the water, stir until smooth, and bring to a boil. Season generously with paprika, a little curry powder, and pepper, then add the canned vegetables. Mix well, simmer briefly, and season to taste; add a little more ketchup if desired. Stir in the drained pasta. Mix the cream with the cheese and season with salt and pepper. Place the pasta and vegetables in a baking dish and pour the cream and cheese sauce over them. Bake in the oven at 200°C for 10-15 minutes.