three-cheese mexican pasta bake
serves 4 | prep 15 mins (+ 10 mins standing) | cooking 55 mins
250g dried macaroni pasta
1 tbs extra virgin olive oil
1 small red onion, finely chopped
1 small red capsicum, deseeded, finely chopped
2 garlic cloves, crushed
120g sachet Mexican spice seasoning
1/2 barbecued chicken, skin and bones removed, flesh shredded
400g can crushed tomatoes
420g can black beans, rinsed, drained
170g (1 1/2 cup) Mexican cheese blend
80g Danish feta, crumbled
Sour cream, to serve
Thinly sliced jalapeños, to serve (optional)
1 Preheat oven to 200°C/180°C fan forced. Grease a 18 x 22cm baking dish. Cook the pasta in a large saucepan of salted boiling water until just al dente. Drain.
2 Wipe saucepan dry. Heat the oil over medium heat. Add the onion, capsicum and garlic. Cook, stirring occasionally, for 5 minutes or until softened. Stir in the spice seasoning for 2 minutes or until aromatic. Add chicken, tomato, beans and 125ml (½ cup) water. Bring to the boil. Reduce heat to low. Simmer, covered, for 5 minutes. Uncover and simmer for a further 5 minutes or until thickened slightly. Stir in pasta until well combined. Remove from heat.
3 Combine cheeses and stir ¾ cup into the pasta mixture. Spoon into prepared dish. Sprinkle with remaining combined cheeses. Bake for 25-30 minutes or until golden and melted. Stand for 10 minutes. Top with sour cream and jalapeños, if using.
slow-cooked beef with cheesy ravioli
serves 6 | prep 20 mins | cooking 2 hours 25 mins
2 tbs olive oil
1.8 kg gravy beef, excess fat trimmed, cut into 5cm pieces
1 brown onion, finely chopped
2 garlic cloves, crushed
4 sprigs fresh thyme
2 x 400g cans diced tomatoes
250ml (1 cup) beef stock
125ml ( 1/2 cup) red wine
2 x 250g pkts Grand Ravioli King
Island Beef Ragu
125ml ( 1/2 cup) passata
85g ( 3/4 cup) pre-grated
