Fajitas Pasta Bake

From: Gwenaella Le Cochennec (Tasy)

6

serves

cooking time

400

Prehead Oven
Ingredients
  1. 1 yellow bell pepper
  2. 1 green bell pepper
  3. 1 red bell pepper
  4. 1lb ground beef
  5. 1 can halved olives
  6. 1 medium yellow onion, diced
  7. 1 tbsp chili powder
  8. 1 tbsp paprika
  9. 1tbsp garlic powder
  10. 1 tbsp cumin
  11. 1 tsp salt
  12. 1tsp pepper
  13. 3 tbsp olive oil
  14. 4 cups penne paste, uncooked
  15. 1 1/2 cups sour cream
  16. 6oz shredded pepper jack cheese
  17. fresh parsley, chopped (garnish)
What to do?
Preheat oven to 400 degrees.

In a non stick baking dish, add the bell peppers and onion.

In a small bowl, combine the chili powder, paprika, gralic powder, cumin, salt and pepper

Pour the olive oil and half of the spice mix over the vegetables and toss well to coat.

Bake the vegetables for about 30 minutes, stirring occasionally, until tender.

In a large pot of boiling water, cook the paste according to the package instructions.

Drain the pasta, reserving about 1 cup of cooking water.

Return the drained pasta to the pot and add the roasted vegetable. Add the rest of the spice mix, the reserved pasta water, and the sour cream and mix to combine.

Transfer the past mixture to the baking dish used for roasting the vegetables and spread evenly. Sprinkle the cheese over the top.

Bake for about 15 minutes, until the cheese is golden brown.

Let cool for about 5 minutes, then serve. Garnish with parsley, if desired