Ingredients Pasta 250 grams beef mince
1 small zucchini diced
1/2 brown onion diced
1/2 cup corn kernels
2-4 mushrooms sliced
1 cup pasta (any shape you prefer)
1/2 teaspoon each paprika, cumin, onion powder and oregano
1/2 teaspoon crushed garlic
2 tablespoons tomato paste
1/2 can diced tomatoes
1 cup beef stock
1 tablespoon olive oil
1/2 cup grated tasty cheese to sprinkle on top
Chilli finely chopped and salt and pepper to taste
Cheese Sauce 1 tablespoon butter
1 tablespoon flour
1 cup milk
2 tablespoons Parmesan cheese grated
salt and pepper to taste
Preheat oven to 200 degrees.
Heat oil in a large saucepan to medium high heat, brown the beef.
Add the mushrooms and onion, saute until softened.
Put in the spices, chilli, garlic and tomato paste. Fry for 1-2 minutes until cooked and fragrant.
Turn heat down to low and put in the pasta, tomatoes, corn, zucchini and beef stock.
Cover and simmer very gently for 20-30 minutes, until liquid is almost all absorbed and pasta is al dente.
Pour mixture into a large baking dish.
Put butter into a saucepan and melt over medium heat. Add flour and cook stirring for 2 minutes.
Add milk a little at a time, whisking, continuously, until there are no lumps.
Turn heat down to low and simmer, keep whisking until thick and smooth.
Remove from heat, add Parmesan cheese and season. Whisk until the cheese melts and is incorporated.
Pour onto pasta mixture and sprinkle with grated tasty cheese.
Bake in preheated oven for 20 minutes until cheese is bubbling and golden. Allow to stand for 10-15 minutes before serving.