Ingredients
-1 packet of penne pasta
-1 tbsp of butter
-1 tbsp of philadelphia full fat cream cheese
-two cloves of garlic, crushed in a garlic crusher (if you dont have a garlic crusher garlic paste will work)
-1 tspn of all purpose seasoning
-1 tspn of Mrs Balls Chutney (the orginal recipe range)
-1 jar of Loyd Grossman Tomato Roasted Garlic Pasta Sauce
- Half a cup of mozzarella cheese
- half a cup of parmesan cheese
- half of kilo of beef mince
- one finely diced white onion
- one cup of knorr stock chicken seasoning
- Half green thai chilli finely diced
- 1 tbsp of cooking oil ( feel free to use which ever cooking oil of your choice)
- 1 tspn of paprika
- crushed pepper corns ( add to your spice tolerance)
- salt to taste ( add as necessary)
Note; I dont put in any salt only cause of the ray of spices I have used. Nonetheless, feel free to add a pinch of salt for taste BUT be careful not to over season.
Preparation
Heat a large pan with oil on medium heat, once hot enough add your; finely diced onions and chillies. After two minutes of letting your onions sweat add the garlic. Make to keep stiring so as to avoid burning the garlic, onions and chillies.
After 5 minutes add mince meat to pot with all your seasonings as to the stated amounts- kindly see above , cover and leave to cook on medium heat for a further 5 minutes. Soon after add jar of tomato sauce. Once thats all added, cover and let to cook on medium for further 10 minutes
Whilst letting the mince cook, in a separate pot full of boiling water boil the penne until al dente. Once boiled strain and throughly mix pasta with butter and cream cheese.
Almost done!!!
Now that the mince and pasta is cooked mix all together and place in a deep baking tray and sprinkle on top- covering the pasta and mince, with mozzarella and parmesan. Bake for until brown at 180c. Once browned serve and enjoy.
Comments