Name: Beef Taco Pasta Bake
Cook time: 45 min
Total time: 45 min
Yield: 4-6
Ingredients: 375g rigatoni; 1 tblsp olive oil; 1 large onion, finely chopped; 1 red capsicum, chopped; 2 cloves garlic, crushed; 500g beef mince; 35g sachet taco seasoning; 500g jar Leggo’s Napoletana with Chunky Tomato & Herbs Pasta Sauce; 240g jar taco sauce; 1 cup grated Perfect Italiano Perfect Bakes cheese; Cherry tomatoes, quartered, and fresh coriander sprigs, to serve; Topping; 300ml carton sour cream; 1 egg; 1⁄2 cup grated Perfect Italiano Perfect Bakes cheese

TIP! Try adding one teaspoon dried chilli flakes to sauce for a kick of spice! Rigatoni can be replaced with other types of short-shaped pasta like penne or spirals. Perfect Bakes cheese is a combination of three cheeses – cheddar, mozzarella and parmesan.

Ingredients

375g rigatoni

1 tblsp olive oil

1 large onion, finely chopped

1 red capsicum, chopped

2 cloves garlic, crushed

500g beef mince

35g sachet taco seasoning

500g jar Leggo’s Napoletana with Chunky Tomato & Herbs Pasta Sauce

240g jar taco sauce

1 cup grated Perfect Italiano Perfect Bakes cheese

Cherry tomatoes, quartered, and fresh coriander sprigs, to serve

Topping

300ml carton sour cream

1 egg

1⁄2 cup grated Perfect Italiano Perfect Bakes cheese

Method

Cook pasta in a stockpot of boiling, salted water until tender. Drain. Return to pot.

Meanwhile, heat oil in a large, deep frying pan over a medium heat. Add onion, capsicum and garlic. Cook, stirring occasionally for about 3 to 4 minutes, or until soft. Add beef. Cook over a high heat, stirring to break up mince, for about 5 minutes, or until browned. Add seasoning. Cook, stirring, for 30 seconds.

Add sauces and 1⁄2 cup water to pan. Stir to combine. Bring to boil. Gently boil, stirring occasionally, for about 5 minutes, or until thickened slightly. Remove from heat. Stir in pasta. Transfer to a greased, oval ovenproof dish (10-cup capacity).

To make topping, place ingredients in a bowl. Whisk until combined. Season with salt and pepper. Pour over pasta. Sprinkle with cheese.

Cook in a hot oven (200C) for about 20 minutes, or until cheese is melted and top is golden brown. Remove from the oven. Stand 5 minutes.

Top with tomatoes and coriander to serve.

Mel Burge