CHILLI PASTA BAKE

 

CHILLI PASTA BAKE

Serves 4

7 Syns for the whole recipe, if using cheese as a HEX

450g extra lean mince
1 onion, finely chopped
1 small red chilli, deseeded and finely chopped or, like me, cheat and use chilli powder, to taste!
150g sliced mushrooms
200g dried whole-wheat pasta shapes
2 large sprigs of fresh thyme leaves, roughly chopped
500ml hot beef stock
2 tbsp. balsamic vinegar
2 level tbsp. of cornflour
90g grated mature Cheddar - 3 HEX's


Heat a large non-stick frying pan until hot and cook the mince, onion and chilli for 5-7 minutes, until browned.
Meanwhile, cook the pasta according to pack instructions, drain and set aside.
Add the mushrooms, thyme, balsamic and some seasoning to the mince. Cover, reduce the heat and cook for a further 10 minutes.
In a small pan, over a low heat, gradually stir the cornflour into the hot beef stock, having previously mixed the cornflour to a creamy paste with a splash of cold water. Stir until thickened, then add to the mince.
Remove the mince from the heat and stir in half the grated cheese and the cooked pasta shapes.
Spoon the mixture into a 2 litre ovenproof dish. 
Sprinkle over the remaining cheese and bake in a pre-heated oven 190C/Gas5, for 20-25 minutes.