5 INGREDIENT PEPPER STEAK PASTA BAKE

500 g beef steak, diced
2 teaspoon Robertsons black pepper
3 cups (300 g) penne pasta
1 ½ cups cream
2 beef stock cubes

Preheat the oven to 190°C.
Drizzle the steak cubes with a bit of oil (optional) and season with the Robertsons Black Pepper.
Heat a large pan over medium heat. Add the diced steak and fry for 2 minutes.
Add the raw pasta, steak and cream to a medium rectangular baking dish.
Crumble the stock blocks on top and pour in 3 cups of boiling water. Gently stir to combine.

Chef’s Tip:
Replace the stock cubes with 2 tablespoons of stock powder, if preferred!

Cover the dish with foil and bake for 30 minutes.
Sprinkle the cheese and parsley on top, if using, serve with a mixed salad and ENJOY!

Recipe and photo: Melissa Ann Vermeulen