Main Dish
Fondue Beef Pasta with Cheese Curds
Ingredients
1.1 L (about 4 ½ cups) large pasta shells
1 bag (500 g/1 lb) Frozen Asian vegetable mix
450 g (1 lb) sliced fondue beef
250 mL (1 cup) Canton® Beef-Onion Broth
200 g (about ½ lb) cheese curds
1 small red onion, minced
Directions
- Preheat oven to 180°C (350°F).
- In a pot of boiling salted water, cook the shells al dente. Drain.
- Meanwhile, heat a little olive oil in a large ovenproof skillet over medium heat. Cook red onion 2-3 minutes until translucent.
- Add Asian vegetable mixture to the pan and cook another 2-3 minutes.
- Pour in Canton® broth. Bring to a boil. Reduce heat and simmer 5 to 6 minutes, until fondue beef has lost its pink tinge. Season with salt and pepper.
- Add shells and mix well. Top with cheese curds.
- Bake 12 to 15 minutes, until cheese is golden brown.
