Mexican pasta casserole

Ingredients for 4 servings:

• 800 g pasta (fusilli)
• 500 g minced beef
• 5 tbsp tomato paste
• 500 ml broth
• 1 cup(s) milk
• 2 tbsp flour
• 1 can of corn
• 1 can kidney beans
• 1 bell pepper(s)
• 1 large onion(s), diced
• n. B. Cheese, reduced-fat, grated
• 1 tsp sambal oelek
• Tabasco
• salt and pepper
• Paprika powder
• chili powder
• some olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

low-fat pasta bake

Sauté the onions and minced meat in a little olive oil and season lightly. Add the tomato paste and sambal oelek and simmer for a few minutes. Add the stock and simmer for about 15-20 minutes. Meanwhile, cook the noodles in salted water (they should still have plenty of bite!). After 15-20 minutes, add the bell peppers, corn, and beans to the meat sauce and cook for a few more minutes. Whisk the milk with the flour and stir in. Continue cooking briefly and season with salt, pepper, paprika, and Tabasco to taste. Transfer the noodles to a baking dish and spoon the sauce over the top. Sprinkle with grated cheese and bake for about 15 minutes at 150°C. You can also serve with some sour cream.