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Ingredients
Ingredients 375g /12 oz penne pasta 300g/9 ½ oz sour cream 125 g /4 oz tasty cheese (mature Cheddar), grated Chili sauce 2 teaspoons vegetable oil 2 onions, chopped 1 teaspoon ground cumin 1 teaspoon ground coriander ½ teaspoon chilli powder 440g/ 14 oz canned red kidney beans, drained 440g/ 14 oz canned tomato puree

Instructions
Oven temperature 180°C, 350°F, Gas 4 Method: 1. Cook pasta in boiling water in a large saucepan following pocket directions. Drain, stir in sour cream and spread over base of on ovenproof dish. 2. To make sauce, heat oil in a large saucepan. Add onions and cook over a medium heat, stirring, for 3 minutes or until onions are soft. Add cumin, coriander and chili powder and cook, stirring constantly, for I minute longer. Stir in beans and tomato puree, bring to the boil and simmer for 5 minutes. 3. Pour sauce over pasta, sprinkle with cheese and bake for 15-20 minutes or until cheese melts and turns golden. Note: Serve this tasty bake with steamed vegetables and Cheese and Basil Bread. Serves 4