This yummy pasta recipe was inspired by Hawaiian pizza. The mix of bell peppers and pineapples make this dish sweet and savory. It is a great party dish that is perfect for the holidays.
200g pasta shells
1/2 tablespoon butter
5 cloves garlic, minced
1 medium sized brown onion, minced
1 red bell pepper, seeded and diced
1 green red bell pepper, seeded and diced
1/2 kg ground beef
4 cups tomato sauce
1 200g can sun dried tomatoes
1 250g can pineapple tidbits
1 1/2 cups grated cheddar cheese
Salt and white pepper to taste
Cook the pasta shells in a pot of salted boiling water according to package instructions or until al dente. Drain. Place the pasta in a bowl or pot and drizzle it with olive oil. Gently toss until the pasta is coated in oil.
Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Melt the butter and then sauté the garlic and onions for 2-3 minutes or until fragrant and the onions are soft. Add the 3/4 of red and green bell peppers. Let it cook for another 2 minutes.
Place the beef in the saucepan and fry it for 10 minutes or until it is browned. Break the lumps using a wooden spoon or a fork. Add the canned tomatoes, tomato sauce, 3/4 of the pineapple tidbits with syrup. Let it simmer for 10 minutes or the sauce is lightly thick.
Put half of the cheese into the saucepan and season the sauce with salt and pepper. Cook it for another 10 minutes or until the cheese melts. Stir occasionally. Remove from heat and reserve 2 cups of sauce.
Combine the sauce and the pasta in the bowl. Gently toss until the pasta is coated in sauce. Transfer it to a baking dish or pan. Pour the reserved 2 cups of sauce and top it with the remaining bell peppers, pineapple and cheese. Bake it in the oven at 350F for 10-15 minutes or until the cheese is melted and lightly browned. Remove from the oven and let it stand for 5 minutes before serving.
Photo Courtesy Of: oztenphoto