Ingredients
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500 g ground beef
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1 medium onion, finely chopped
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1 (400 g) can tomato soup
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1 1/2 cups water
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1 teaspoon garlic powder
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1 teaspoon dried parsley
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1 teaspoon dried oregano
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1 cup packed cheddar cheese
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1/2 cup gruyere
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2 -3 tablespoons parmesan cheese or 2 -3 tablespoons gruyere, extra to sprinkle over the top
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3 cups uncooked medium pasta shells
Instructions
- Bring some water to boil in a large pan, add a little olive oil and cook pasta al dente, you do not want it to be to soft as there is extra cooking in the oven.
- Brown beef in a pan, remove and wipe pan clean, heat a small amount of oil in pan add onion cook until onion softens.
- Retuen beef to pan with soup, water, garlic, parsley, oregano and cheeses stir to combine and continuing stirring until all the cheese has melted. Stir in pasta.
- Transfer mixture to an oven proof dish, sprinkle with parmesan and gruyere cheese. Bake in a 180°c oven until top browns about 8 Min's.
- Serves 4-6 depending on appetites, it will keep a couple of days in the fridge so the leftovers make a good quick lunch you can reheat in the microwave.