This dish was one of the recommended dishes from my budget busters post. It was suggested by Skud, who always has lots of good ideas. The basic idea is to turn chilli con carn, or in this case vegetarian chilli into a pasta bake. If you’re anything like me (or my MamaBake friend who actually made this chilli in the first place) when you make a batch of chilli you make a big one. We ate half the chilli in tortillas with sour cream, fresh tomato and lettuce plus a little tobasco for Mr Good and I.
The second half became a pasta bake. This was quick and simple and made for a very satisfying meal quite different to the first. I cooked 300g pasta rigatoni, stirred through the chilli mixture and then poured the whole lot into a baking dish. This was then topped with a cheesy white sauce and sprinkled with breadcrumbs and a little extra grated cheese. Finally I baked it in a moderate oven for 15-20 minutes until the cheese has melted and is golden brown.
This stretched an already cheap meal into two plus left overs for lunch. And that’s what I call a budget buster. Thanks for the suggestion Skud!