Mexican pasta casserole

Ingredients for 1 servings:

• 4 onions
• 4 garlic cloves
• 3 bell peppers, red
• 200 g tomato paste
• 500 ml broth, clear
• 425 ml BBQ sauce, smoky
• 360 g soy mince
• 285 g corn
• 255 g kidney beans
• 800 g penne, cooked
• 60 g butter
• 60 g flour
• 500 ml milk
• 6 whole eggs

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

vegetarian

Dice the onions, garlic cloves, and bell peppers. Sauté them in a pan with the tomato paste. Deglaze with the stock. Add the BBQ sauce, kidney beans, and veggie mince and bring to a boil briefly. Melt the butter in a saucepan. Stir in the flour and sauté until golden brown. Stir in the milk and bring to a boil briefly. Let cool slightly and then stir in the eggs. Stir the sauce into the vegetable mixture. Fold in the pasta. Rub the roasting tin with a little oil. Add half of the stuffing and sprinkle with a layer of grated cheese. Add the remaining stuffing and sprinkle with a layer of cheese. Preheat the oven to 200°C, gas mark 2-3 or fan oven 180°C. Place the roasting tin on the middle shelf and bake the casserole for about 35 minutes. This makes one roasting tin full.