Inspired by Cuban picadillo, this pasta casserole combines ground beef simmered in tomato sauce with olives and raisins, then bakes it with cooked pasta and Kashar cheese. The sweet-and-savory balance and touch of cilantro make a hearty layered dinner.
Heat the olive oil in a skillet. Cook the finely chopped onion and green bell pepper until softened. Add the crushed garlic and stir for 1 more minute.
Add the ground beef and cook until browned. Stir in the tomato paste, grated tomato, olives, raisins, cumin, thyme, and black pepper. Simmer over low heat until the sauce thickens.
Bring plenty of salted water to a boil. Cook the penne for slightly less time than the package directs, then drain.
Mix the cooked pasta with the beef sauce and transfer it to a baking dish. Sprinkle with grated Kashar cheese. Bake in an oven preheated to 190°C / 375°F, then use the broiler to melt and brown the cheese. Sprinkle with fresh cilantro before serving.
Boil the pasta for slightly less time than the package directs; it will finish cooking in the oven. Allergens: wheat (gluten) and milk (Kashar cheese).
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