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
Preparation
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.
