I can’t believe that I haven’t posted this recipe before because my hubby and I will have this often. It’s actually one of his favourites. It is completely interchangeable depending on what veggies you want to use. And you can make it vegetarian, or add in meat.
Now in case I haven’t mentioned this before, my hubby is an incredibly fussy eater! Particularly with veggies as to what he will and won’t eat. And this recipe is great to hide extra veggies as you can blend them into the sauce.
Ingredients (Serves 2):
- 400g Can of Kidney Beans
- Half a Red Onion
- 400g Can of Chopped Tomatoes
- 150g Pasta (whichever you like or have on hand)
- 1/2 tsp Garlic Powder
- 1/2 tsp Chilli Flakes
- 1/2 tsp Paprika
- A pinch of Salt
- A pinch of Pepper
- 50g Cheese (I used cheddar)
- 50g Lightly Salted Tortilla Chips
- Cook the veggies until they have softened. You can use wichever veggies you want to use, and cook them according to their needs.
- Add in the seasonings. You can use whichever you like, I included the ones I used above. Sometimes I add in BBQ flavourings which adds a nice flavour for a change. Cook the seasonings for about 3-4 minutes so it’s well cooked before the next step.
- Add in the chopped tomatoes, and the kidney beans and stir the sauce together.
- Bring the sauce to a boil, and then turn down the heat to a light simmer. Leave this to cook for another 15 minutes, stirring occasionally.
- While the sauce simmers, cook your pasta. I used conchiglie shells this time.
- Once the pasta is cooked, drain it and mix it with the sauce.
- Place this into an overproof dish.
- Top with the cheese and crushed up tortilla chips.
- Place in the oven for about 5 minutes on 220 degrees, or until the cheese is melted and your happy with the colour. You can leave it in for longer if you want more of a crunch to the cheese. As I have a brace, I don’t leave mine in too long.
- Sit down, and enjoy!