John Myers
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Noodle Gratin with Corn and Beans
The perfect noodle gratin with corn and beans recipe with a picture and simple step-by-step instructions.
The pasta
- 300 g Spiral pasta
- Salt
For the vegetable mixture
- 1 Onion
- 1 Dried chilli pepper
- 2 tbsp Oil
- 500 g Minced meat
- 1 tsp Dried oregano
- 0,5 tsp Ground cumin
- 1 pack Tomato pieces, approx. 400 gr.
- 1 Can Gold corn Mexico mix
- 1 Can Canned kidney beans
- 150 g Finely grated mountain cheese
The pasta
- Boil the pasta in salted water until al dente and drain.
The vegetable mix
- Peel the onion and cut into cubes. Crumble the chilli pepper. Heat the oil in a saucepan and fry the mince in it until crumbly, season with salt and pepper. Add the onion cubes and fry briefly.
- Add the crumbled chilli pepper, oregano, cumin and tomato pieces. Let simmer for about 20 minutes (if you feel like it).
- Pour the corn mixture and beans onto a sieve and drain well. Drain the pasta and drain well.
- Mix the corn mixture, beans, pasta and half of the cheese. Put half of it in a greased dish, pour half of the minced meat mixture over it, now the pasta mixture again and finally the minced meat mixture again. Now sprinkle the whole thing with the rest of the cheese.
- Now bake the pasta gratin in the oven at 200 degrees circulating air on the middle rack for about 15 minutes.
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