Mexican-Inspired Street Pasta Bake

Ingredients

For 6. Remove wax, rind or inedible casing before grating cheese. Cup measurements are approximate; use the weights for best consistency.

• 400 g (14 oz) short pasta
• 1 tbsp olive oil
• 1 red onion, diced
• 3 garlic cloves, finely chopped
• 1 red bell pepper, diced
• 150 g (1 cup) corn
• 1 can black beans, 400 g (14 oz), rinsed and drained
• 150 g (1 cup) cherry tomatoes, halved
• 1 tsp smoked paprika
• ¼–1 tsp chili flakes, to taste
• 150 g (5.3 oz) Baby Gouda Pesto, grated
• 100 g (3.5 oz) Smoked Chili, grated
• 240 ml (1 cup) heavy cream
• 120 ml (½ cup) milk
• Salt and pepper
• 1 lime and a small handful of cilantro, to serve

How to make it

1. Prepare. Heat the oven to 200°C (400°F), conventional oven. Grease a roughly 23 × 33 cm (9 × 13 inch) baking dish. Cook pasta 2 minutes less than the packet time, reserving a mug of cooking water.
2. Cook the vegetables. Heat oil in a large skillet. Cook onion and pepper for 5–7 minutes. Add garlic, paprika and chili flakes for 30 seconds. Stir in corn, beans and tomatoes.
3. Make it creamy. Lower the heat and add cream and milk. Set aside 75 g of the combined cheeses for the top. Stir the rest into the skillet in handfuls until melted.
4. Combine and bake. Fold in pasta, adding a splash of cooking water if the mixture looks tight. Transfer to the baking dish and add reserved cheese. Bake for 20–25 minutes until bubbling and golden.
5. Finish. Rest for 5 minutes. Scatter with cilantro and serve with lime wedges for squeezing.