Mexican Pasta Gratin
The beef in this dish provides digestible protein and haematopoietic iron. The essential oil allicin that is found in garlic helps support a healthy cardiovascular system and can reduce high blood pressure as well as fat and cholesterol levels.
If you your food with some kick, add some dried chili flakes for extra spiciness.
- 1 onion
- 3 garlic
- 1 Red paprika
- 1 carrot
- 2 tablespoons olive oil
- 14 ounces mixed Ground beef (or ground turkey/chicken)
- freshly ground peppers
- 1 teaspoon Cumin (ground)
- ½ teaspoon cilantro (ground)
- 1 pinch Piment d'Espelette
- 7 ounces Beef broth
- 14 ounces crushed tomatoes (canned)
- 8 ounces black Beans (canned)
- 10 ounces Penne
- 3 ounces grated Gouda
Peel and dice onion and garlic. Rinse and halve pepper, remove seeds and ribs, cut into small pieces. Peel carrot and dice finely. Heat olive oil in a saucepan and brown meat until crumbly and slightly browned. Add onion, garlic, carrot and pepper, saute for about 2-3 minutes, season with salt, pepper, cumin powder, coriander powder and chili pepper. Add broth and tomatoes, bring to a boil. Simmer, covered, for about 15 minutes. During the last 5 minutes, add drained beans.
Grease baking dish with oil. Cook penne in boiling salted water until very al dente, drain well. Spread pasta in the baking dish, top with ground meat mixture and season with salt, pepper, and chili pepper to taste. Sprinkle with cheese and bake in a preheated oven at 400°F for about 15 minutes. Remove from oven and serve.