Mexican Oven-baked Pasta

Ingredients


200 g pasta
2 green peppers
2 tins chopped peeled tomatoes
1 tbsp. red wine vinegar
1 tsp. sugar
½ tsp. crushed chili
2 tins sweet corn, whole kernel
150 g grated cheddar

Optional (if you don’t need to watch fat or this is a once in a while dish): 250 g sour cream (alternately you can use low-fat smooth cottage cheese)
Steps

Preheat the oven on 160°.
Cook the pasta. Whilst it's cooking, chop the peppers and drain the sweet corn. Heat a little bit of oil in a pan and stir-fry the pepper for 5 minutes. In the meantime, grate the cheese.
Add tomatoes, vinegar, sugar and chili to the peppers. Allow cooking for about 6 minutes until the liquid has evaporated. Then add the sweet corn and heat it up.
Mix the sauce with the pasta in fill into an ovenproof dish. Spread sour cream or cottage cheese over it and top with grated cheese. Grill in the oven for about 5 minutes until the cheese is melted and golden.
Serves 4.