I’ve tried out one of the recipe that come on a pot of Philadelphia with garlic and herbs – their Chilli Pasta Bake. I found it very easy to make, and included a few things I’ve never tried before, such as a crispy cheesy topping and chilli with pasta. It all seemed a bit odd to put it together, but honestly it works!
Ingredients: 300g extra lean minced beef, peppers, 1 jar of ready-made chilli sauce, 300g penne pasta, 100g Philadelphia Garlic and Herbs, 1 egg, 150g greek yoghurt, 40g grated cheese
Method: Brown the mince and I chose to add fresh peppers so I cooked these until softened. Add the jar of chilli con carne sauce (I didn’t have this, so I used tomato pasta sauce with lots of added fresh chillies) and cook for 5 mins on a low heat. Meanwhile cook the penne pasta according to the packet instructions then mix with the mince & chilli sauce in an oven-proof dish. For the cheesy topping, whisk the egg with the Philly, yoghurt and half the grated cheese. Pour this mixture over the pasta bake and add the rest of the cheese on top. Bake for 20 mins in the oven at 180°C until the cheese has melted and the topping has browned. Now try not to eat it all to yourself! So yummy!
