Ingredients
-
225 g
scoobi doo (cavatappi) pasta
-
2 tsp
canola oil
-
2
garlic cloves
, minved
-
1
onion
, finely chopped
-
1
yellow
sweet pepper
, finely chopped
-
1
227-g pkg sliced
cremini mushrooms
-
250 g
medium
ground beef
-
2 tbsp
tomato paste
-
1 tbsp
ground
chili powder
-
1 tsp
dried
oregano
-
1/4 tsp
salt
-
1
680-mL jar
passata
, (strained tomatoes)
-
1/2
540-mL can
red kidney beans
, drained and rinsed
-
1 1/4 cups
grated yellow
cheddar
-
1 1/4 cups
grated
mozzarella
Instructions
- Cook pasta according to package directions (omitting salt) until tender, 8 to 10 min. Drain and set aside.
- Heat an extra-large frying pan over medium. Add oil, then garlic, onion, pepper and mushrooms. Cook until onion and mushrooms start to soften, 3 to 4 min. Crumble in meat. Stir in tomato paste, chili powder, dried oregano and salt. Cook, breaking up meat with a wooden spoon, until no longer pink, 3 to 5 min. Add passata, cooked pasta and beans. Gently boil until heated through. Sprinkle cheese overtop. Reduce heat to medium-low. Cook, covered, until cheese melts, about 2 min.
Nutrition (per serving)
- Calories
- 618,
- Protein
- 34 g,
- Carbohydrates
- 57 g,
- Fat
- 28 g,
- Fibre
- 7 g,
- Sodium
- 871 mg.
Tip
You don’t get a melty, gooey topping like this without some serious cheese. To cut back, use 3/4 cup each cheddar and mozzarella.
Originally published in the Today’s Parent February 2016 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen. Photo by Erik Putz.
