Cheesy Beefy Tomato Corkscrew Pasta Bake Recipes

Steps:

• Heat the oil in a large, wide pan or wok, then stir-fry the peppers for 5 mins. Add the chopped garlic and mushrooms, and cook for 5 mins more.
• Pour in the passata and stock, then stir in the oregano, olives and courgettes with plenty of black pepper. Leave to simmer, stirring frequently, for 10-15 mins until the vegetables are just tender and the sauce has reduced a little. Meanwhile, cook the pasta following pack instructions.
• To make the cheese sauce, pour the milk into a large pan and add the butter, flour, nutmeg and seasoning. Heat, stirring or whisking all the time until smooth and thickened. Stir in half the cheese and allow it to melt into the sauce.
• Drain the pasta and add to the tomato mixture. Pile into 2 or 3 baking dishes, pack down well, then pour over the cheese sauce (it helps to let the sauce cool and thicken a little before using so that it stays as a layer). Scatter with the remaining cheese and the bread.
• If eating now, bake at 200C/180C fan/ gas 6 for 40 mins until bubbling and golden. Serve with a salad.

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground turkey, onion, soy sauce, and garlic in the hot skillet until turkey is completely browned, 5 to 7 minutes. Stir taco seasoning mix into the turkey mixture.
• Bring a large pot of lightly salted water to a boil. Cook the rotini at a boil until tender yet firm to the bite, about 8 minutes.
• Drain rotini and return to the pot; place over low heat. Stir milk and butter with the rotini; cook until the butter melts completely, 2 to 3 minutes; add turkey mixture and stir. Sprinkle cheese over the rotini-and-turkey mixture; cook and stir until the cheese melts, about 5 minutes.

Steps:

• Mix soup, cheeses, milk and black pepper in 1 1/2-qt. casserole. Stir in pasta.
• Bake at 400 degrees F. for 20 min. or until hot.