This recipe is light on preparation but heavy on flavour! Perfect for a family meal, when you want a great taste with less washing up!
Red onion |
1, peeled and sliced |
Red pepper |
1, roughly chopped |
Yellow pepper |
1, roughly chopped |
Beef mince |
500g |
Mozzarella |
125g, torn |
Olive oil |
2tbsp |
Cloves of garlic |
2, crushed |
Tin chopped tomatoes |
400g |
Tomato purée |
1tbsp |
Strong beef stock |
150ml |
Pasta twists |
350g |
Dried breadcrumbs |
50g |
Seriously® Mature Cheddar |
40g, grated |
Basil leaves |
to scatter |
1. Heat the oven to Mark 6/200°C. In a large pan, heat 1tbsp olive oil and cook the red onion, peppers and leek for 10 mins until soft.
2. Meanwhile, heat the remaining oil in a large saucepan and brown the mince. Add the garlic, tomatoes, tomato purée and stock and cook for 5 mins. Stir the veg in.
3. Cook the pasta according to pack instructions, then mix in the mince mixture. Spoon into a large ovenproof dish.
4. Top with the mozzarella, breadcrumbs and Cheddar, then bake for 10-15 mins until golden and bubbling. Serve scattered with basil leaves.