Vegie and Beef Pasta Bake

Ingredients:

• 500g Beef Stirfry strips (or diced beef)
• 2 Cups pasta (Penne, Rigottini, Fusili)
• 1 Medium Zucchini, diced
  
• 1/3 Cabbage, shredded
  
• 1 medium onion, diced
  
• 3 fresh chili peppers, cut into thin slivers (or 3 tspn chili)
• 1 Carrot, diced
  
• 2x 440g Tins diced Tomatoes
• 1 Capsicum, diced
  
• 2 cups grated Cheese (any type will do)
• 2 crushed Garlic cloves
  
• 2 Tblspn Paprika
• 2 Tspn Oregano
  

Method:

1. Preheat oven to 180 degrees C. Cook Pasta according to instructions and set aside.
   
2. In a large frying pan, heat 2 tblspn Olive oil and saute onions and carrots for 5 mins, then add chilis, garlic, paprika and oregano.
3. Add meat to pan and brown, then add zucchini and cabbage and cook for about 5 mins. Add capsicum and cook for another 5 mins. Veges should still be slightly el'dente (helps keep their nutritious value).
   
4. In a large oven proof greased deep dish, layer the drain pasta and then the meat and vege mix. Cover evenly with the tinned diced tomatoes. Top with cheese.
5. Place in oven and bake for 15 mins, or until golden brown on top.

Put this number together when I saw I had fresh veges that needed eating, and some beef strips that i was planning on making a stroganof with. More or less chili can be used, depending on taste, and for a twist you can put about a cup of cream in with the tomatoes, and stir through half a cup of cheese as well as topping it with cheese. Or use diced cheese through the tomato. Possibilities are endless.

Enjoy!

-James, the Not So Skinny Cook.