I love spicy food, and I love pasta. So, I thought why not mix together two of my favourite dishes: Chili and a Pasta Bake.
So, I here is what you’re going to need!
(This recipe is for a serving of four, adjust accordingly.)
- Chunks of Roasted Pork: This can be left overs from a sunday dinner, or just a Pork Joint roasted and cut before being put in the pasta bake. You can leave this out if you want it to be a Vegetarian/Vegan friendly dish.
- Penne Pasta: I bought Gluten, Egg, Wheat Free pasta from Tesco. You’ll be using around a cup of this.
- Cheese: this can be sliced or grated, you’re going to need around 100mg. A Vegan friendly substitute can be used.
- 1 Tin of Chopped Tomatoes
- 2 Spring Onions: finely chopped.
- 1 Onion: finely chopped.
- 1 Tin of Kidney Beans
- 1 Tin of Baked Beans
- 1 Green Bell Pepper: cut into cubes.
- 2 Cloves of Garlic: finely chopped.
- Cayenne Pepper: 1 tea spoon.
And now, how to cook it:
- Assuming you’re using left over pork or roast pork, or if you’re leaving it out – boil salted water until it begins to bubble, add your Penne Pasta.
- Once the Pasta has gone soft, drain it of the water with a culinder, then add the Pasta back to the pan.
- Add the tin of Chopped Tomatoes to the pan, along with tin of Kidney Beans and Baked Beans.
- When it begins to bubble, add the Garlic, Onion, Spring Onions, Green Pepper, and Cayenne Pepper. Mix them together.
- Pre-heat the oven to Gas Mark 6 When it begins to bubble, and all contents are steaming warm, pour the contents into an oven-proof casserole dish before adding your Cheese/Vegan Substitute to the top.
- Put the dish into the oven for approximately 35 minutes.
- The Pasta Bake will be done when the Cheese or Cheese Substitute turns brown and crispy.
And there you have it!
I hope you enjoy it.
If you have a suggestion or request of what you’d like me to make next, feel free to leave the suggestion/request below!