Tuesday, May 8, 2012

Spicy Beef, Vegetable and Rigatoni Bake

Needing another quick mid week meal and the kids wanting lasagne I decided that I would make a pasta bake.  One I didn't have to stand there layering the dish and two it was full of vegetables.

As with all pasta bakes, once all the ingredients are prepared it's just a matter of popping it in the oven and waiting for it to finish cooking itself.

This is quite spicy with the chilli flakes - should you wish to reduce the heat either reduce the amount of chilli flakes or omit completely.

Spicy Beef, Vegetable and Rigatoni Bake

Serves: 8
ProPoints per serve: 10

500 grams rigatoni or pasta of your choice
cooking spray
1 brown onion, chopped
2 cloves garlic,  crushed
2 teaspoons red chilli flakes
1 red capsicum, sliced
1 green capsicum, sliced
2 zucchini, chopped
125 gram corn kernels, drained
500 grams extra lean beef mince
2 cans 400g diced tomatoes
freshly ground black pepper
1/4 cup fresh basil leaves
150 grams reduced fat grated tasty cheese

Preheat oven to 180 degrees Celsius.

Bring a large pan of salted water to boil, add pasta and cook as per instructions on packet until almost tender.  Drain and set aside.

Meanwhile, spray a large frying pan with cooking spray.  Heat on medium high heat.  Add onions, garlic and chilli, cook, stirring, for 5 minutes or until onions are tender.  Add capsicum and cook, stirring, for a further 5 minutes.  Add zucchini and corn, cooking for a further 2 - 3 minutes or until zucchini softens.  

Add beef, breaking up with wooden spoon, and cook until browned.  Add tomatoes and season to taste with salt and freshly ground.

Add meat sauce and basil to pasta, stir to combine.  

Coat a large baking dish with cooking spray.  Spread pasta mixture over dish.  Sprinkle with cheese.

Bake in oven for 25 minutes or until cheese is melted and golden. 

(Click here for a printable version of this recipe)

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