Sunday, April 18, 2010
Uh, maybe I should just call this what it is? A cheesy chili pasta bake. But Chipolte Moussaka sounds better. What it comes down to is we had some left over chipolte chili and I wanted to use it with pasta. I used the Patitsio recipe from What the Fruitecake as a guide. The result? I liked it, Niall thought it was okay. But he would prefer lasagna.
2-3 cups chili
400 grams pasta (I used penne)
2 eggs, whisked
1 cup shredded cheese (I used smoked cheddar)
2 cups milk
2 Tablespoons butter
1/3 cup flour
salt and pepper to taste
1 bay leaf
paprika for garnish
1 cup shredded cheese
Cook the pasta until it's slightly underdone. The penne pasta package said to cook 10-12 minutes, so I cooked for 8. Drain the pasta, add the whisked eggs and the cheese and stir well.
In a saucepan, make the Bechamel sauce. Heat the butter and the milk, then whisk in the flour so there are no lumps. Add the bay leaf, salt and pepper and continue stirring until thick. Remove from heat.
Heat the oven to 350 degrees. Grease an ovenproof dish and a layer of add half of the pasta and half the chili.
Repeat the pasta and chili layer, then add the extra cup of cheese. Top with the Bechamel sauce and sprinkle with paprika.
Bake for 40-50 minutes until the the Bechamel sauce has browned. Remove from the oven and allow to cool for a few minutes to set, then serve.