Ingredients
375g rigatoni
1 tblsp olive oil
1 large onion, finely chopped
1 red capsicum, chopped
2 cloves garlic, crushed
500g beef mince
35g sachet taco seasoning
500g jar Leggo’s Napoletana with Chunky Tomato & Herbs Pasta Sauce
240g jar taco sauce
1 cup grated Perfect Italiano Perfect Bakes cheese
Cherry tomatoes, quartered, and fresh coriander sprigs, to serve
Topping
300ml carton sour cream
1 egg
1⁄2 cup grated Perfect Italiano Perfect Bakes cheese
Method
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Cook pasta in a stockpot of boiling, salted water until tender. Drain. Return to pot.
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Meanwhile, heat oil in a large, deep frying pan over a medium heat. Add onion, capsicum and garlic. Cook, stirring occasionally for about 3 to 4 minutes, or until soft. Add beef. Cook over a high heat, stirring to break up mince, for about 5 minutes, or until browned. Add seasoning. Cook, stirring, for 30 seconds.
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Add sauces and 1⁄2 cup water to pan. Stir to combine. Bring to boil. Gently boil, stirring occasionally, for about 5 minutes, or until thickened slightly. Remove from heat. Stir in pasta. Transfer to a greased, oval ovenproof dish (10-cup capacity).
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To make topping, place ingredients in a bowl. Whisk until combined. Season with salt and pepper. Pour over pasta. Sprinkle with cheese.
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Cook in a hot oven (200C) for about 20 minutes, or until cheese is melted and top is golden brown. Remove from the oven. Stand 5 minutes.
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Top with tomatoes and coriander to serve.
