Mexican Spirelli casserole

Name: Mexican Spirelli casserole
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 300 g Spiral noodles (Fussili); 7-10 Tbsp Salt; 100 g green, pickled peppers; 125 g Cheddar cheese; 125 g Gouda cheese; 1 Onion; 1 Garlic clove; 1 TABLESPOON Oil; 350 ml Milk; 150 g Whipped cream; 7-10 Tbsp Salt; 1 can(s) (425 ml) Vegetable corn; 100 g cherry tomatoes; 40 g Tortilla Chips; 20 g soft butter; 7-10 Tbsp Aluminium foil

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

300 g Spiral noodles (Fussili)
7-10 Tbsp Salt
100 g green, pickled peppers
125 g Cheddar cheese
125 g Gouda cheese
1 Onion
1 Garlic clove
1 TABLESPOON Oil
350 ml Milk
150 g Whipped cream
7-10 Tbsp Salt
1 can(s) (425 ml) Vegetable corn
100 g cherry tomatoes
40 g Tortilla Chips
20 g soft butter
7-10 Tbsp Aluminium foil

Directions

1
Prepare the pasta in boiling salted water according to the instructions on the packet. Cut off the stem from the peppers, except for 1-2 pieces. Cut the pods into large pieces. Grate the cheddar and gouda. Set aside about 1/4 cheese for sprinkling. Peel onion and garlic, dice finely
2
Mix the yoghurt with half the lime zest, lime juice, vanilla sugar and sugar. Squeeze out the gelatine and dissolve over a mild heat. First stir in 4 tablespoons of cream, then stir into the rest of the cream.
3
Put the corn in a sieve and let it drain. Wash the tomatoes, dab dry and cut in half. Drain the pasta and put it back into the pot. Mix in the sauce, corn and cherry tomatoes
4
Pour the pasta mixture into an ovenproof dish. Crumble nachos over it, leaving some whole. Sprinkle with remaining cheese, spread butter in flakes and remaining chilli peppers on top and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes.