Corned Beef Pasta Bake
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An easy pasta bake using everyday cupboard essentials with a little heat from our garlic chilli paste.
Corned Beef Pasta Bake
Rated 5.0 stars by 1 users
Category
Main
Servings
4
Cook Time
50 minutes
An easy pasta bake using everyday cupboard essentials with a little heat from our garlic chilli paste.Author: RoniB's Kitchen
Ingredients
- cooking oil
- 200g macaroni cooked as per packaging
- 5 cloves garlic minced
- 1 onion finely sliced
- 1 can corned beef
- 2 tsp RoniB's Kitchen Extra Hot Garlic Chilli Paste (add more if desired)
- 1 can chopped tomatoes
- 1 tbsp tomato paste
- 1 red bell pepper thinly sliced
- 200g chestnut mushrooms sliced
- Juice of half a lemon
- fish sauce to taste (substitute with salt)
- crushed black pepper to taste
- grated cheddar cheese
Directions
- Pre-heat oven to 180C.
- Heat oil in a pan.
- Add garlic and onions until fragrant.
- Add the corned beef and break it up.
Mix in the garlic chilli paste, cook for about 5 minutes.
- Add the bell pepper and mushrooms. Mix well. Cook for about 2 minutes.
- Add the chopped tomatoes and tomato paste. Bring to boil then lower heat and simmer covered for about 30 minutes or until sauce has thickened.
- Season with fish sauce (if using) or salt and crushed black pepper.
- Add lemon juice.
- Add cooked macaroni. Gently mix.
- Tranfer macaroni mix in a baking pan and top with grated cheddar cheese. The more the better. Bake for about 15-20 minutes until cheese has melted.
- Serve.