Argentinian Taleggio Casserole
A comforting, creamy casserole with the rich flavors of Argentinian cuisine.
Ingredients
- ●250g Taleggio cheesesoft, white cheese
- ●500g Beef stripssirloin or ribeye
- ●1 large Onion
- ●3 cloves Garlic
- ●1 large Red bell pepper
- ●150g Argentinian chimichurri sauce
- ●200g Pastamacaroni or penne
- ●4 tbsp Olive oil
- ● Salt and pepper
- ●10g Fresh parsley
Instructions
- 1
Preheat the oven to 180°C (350°F).
- 2
Cook the pasta according to the package instructions. Drain and set aside.
- 3
In a large pan, heat 2 tablespoons of olive oil over medium-high heat. Add the beef strips and cook until browned, about 3-4 minutes. Remove from heat and set aside.
- 4
In the same pan, add the remaining 2 tablespoons of olive oil. Add the onion, garlic, and red bell pepper. Cook until the vegetables are softened, about 5 minutes.
- 5
Add the cooked beef back into the pan and stir in the chimichurri sauce. Bring the mixture to a simmer and cook for 2-3 minutes.
- 6
In a large mixing bowl, combine the cooked pasta, beef mixture, and Taleggio cheese. Mix well to combine.
- 7
Transfer the pasta mixture to a baking dish and top with additional Taleggio cheese.
- 8
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- 9
Remove from the oven and sprinkle with fresh parsley. Serve hot.