Ingredients
- 500 g Macaroni elbows
- Olive oil
- 1 Medium onion finely chopped
- 3 Garlic cloves crushed
- 1 tsp Thyme leaves removed from sprigs
- 1 tbsp Tomato paste
- 425 g Canned crushed tomato
- 680 g Canned corned beef broken up as per step 4
- Pepper
- 1 cup Cheddar cheese shredded
- ½ cup Bread crumbs
Instructions
- Cook pasta in boiling water according to package directions. Drain under cold water to prevent sticking and set aside.
- In a large fry pan, add oil, onion, garlic and thyme on medium heat until onions become transparent.
- Stir in tomato paste and crushed tomatoes and simmer uncovered for 15 minutes.
- Meanwhile, remove corned beef from cans onto a chopping board, break up by shredding with a fork and removing any large pieces of visible fats.
- Add broken up corned beef into fry pan and simmer a further 10-15 minutes uncovered, stirring occasionally. Season with pepper to taste.
- Meanwhile, preheat oven to 375 degrees F (190 C).
- Remove from heat and stir in cooked pasta.
- Layer a casserole dish with half the pasta mix, sprinkle with cheese. Layer remaining pasta mix, sprinkle with cheese and top off with bread crumbs.
- Bake at 375 degrees F (190 C) for 20 minutes or until bread crumbs are golden brown.
- Serve alongside garlic bread and season with tomato ketchup if preferred.
Bon appétit!
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I made it ,can’t wait for dinner tonight. I tasted it with vegetable pickles ,very delicious yum.