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Kidney bean pasta with hidden egg

Ingredients (2-3 servings)

  • 160 g uncooked pasta of your choice
  • 1 400 g tin kidney beans (drained)
  • ½ cup grated cheese (+ extra for grilling)
  • 1 egg per portion
  • 1 cup tomato soup

Method

  • Preheat the oven to 200°C.
  • Cook the pasta according to the instructions on the packet (minus 1 minute).
  • Put the kidney beans and cheese in a large bowl.
  • Add the cooked pasta and soup.
  • Mix well.
  • Divide the pasta into portion sized dishes fit for the oven.
  • Make a well in the middle of the pasta, break in an egg and cover with the pasta mixture.
  • Sprinkle with the remaining cheese.
  • Bake for 25 minutes.
  • Serve with side salad.

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