Inspired by Cuban picadillo, this pasta bake combines a tomato beef sauce enriched with olives and raisins with boiled pasta before it is baked under melting cheese. Its sweet-savoury balance and cilantro finish make for a hearty, layered dinner.
Heat the olive oil in a pan and sauté the chopped onion and green pepper until soft. Add the crushed garlic and stir for one more minute.
Add the ground beef and cook until it browns. Stir in the tomato paste, grated tomato, olives, raisins, cumin, oregano and black pepper, then simmer over low heat until the sauce thickens.
Bring plenty of salted water to a boil and cook the penne slightly less than the package instructs, then drain.
Toss the boiled pasta with the beef sauce and transfer to a baking dish, then scatter the grated cheese on top. Turn on the top heat of your oven, preheated to 190°C, and bake until the cheese melts and turns golden, then scatter fresh cilantro over it before serving.
Slightly undercook the pasta, since it finishes cooking in the oven with the sauce. Allergens: contains wheat (gluten) and dairy (cheese).
Using dried apricots instead of raisins gives a more pronounced sweetness; dice them into small pieces in that case, which makes the filling easier to distribute.
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