NZ Bolognese Pasta Bake

Add the penne to the boiling water and cook until ‘al dente’, 10 minutes. Reserve 1/2 a cup of pasta water for the sauce. Drain and return the pasta to the saucepan.

In a large frying pan, heat a drizzle of olive oil over a high heat. Add the onion and capsicum and cook until starting to soften, 3-4 minutes. Reduce the heat to medium-high and add the beef mince. Cook, breaking up with a spoon, until just browned, 4-5 minutes. Add the carrot and courgette and cook until just tender, 2-3 minutes.

Add the garlic & herb seasoning, tomato paste and garlic and cook until fragrant, 1 minute. Add the chopped tomatoes with roasted garlic & onion, butter, salt and reserved pasta water. Crumble in the beef stock cubes. Stir and simmer until slightly thickened, 2-3 minutes. Season to taste with pepper. Transfer the sauce to a large baking dish and gently stir through the penne. Top with the shredded Cheddar cheese. Bake until the cheese is melted and golden, 10-12 minutes.

While the pasta is baking, in a large bowl combine the mixed salad leaves, balsamic vinegar and 4 tsp of olive oil. TIP: Toss the salad just before serving to keep the leaves crisp.