Chilli Pasta Bake
Chili Pasta Bake is rated
based on 3.3 /
Slow Cooker Size
5 hours LOW heat
1.5 lb (700 g)
lean beef, minced
200 ml (7 fl oz)
1 ¼ cups
grated medium cheddar
Using a non-stick frying skillet, scramble-dry beef mince until
browned. Drain well and place into a 3.5L slow cooker.
Add the onion, tomatoes, chilli powder, dried oregano, tomato
puree, salt, and pepper. Stir, and cover. Cook on low for 5-7 hours
or on high for 2 ½
to 3 ½ hours. Meanwhile, boil the pasta in a saucepan until firm.
Place the pasta in the slow cooker.
Sprinkle cheese over the top and cook on high for another 10-15
minutes, Or until the cheese is melted.
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