250gbeef mince meat or plant-based alternative(5% fat)
1garlic clove(finely chopped)
2carrots(small, finely chopped)
1red pepper(finely chopped)
1tspItalian dried mixed herbs
1sprigrosemary(finely chopped; or 1/2 tsp dried)
1beef (or vegetable) stock cube(low salt)
1 & 1/2tspWorcester sauce
390ggreen lentils(tin; 265g drained weight)
300gpasta(shells work best)
1mozzarella ball(125g drained weight)
50gmature cheddar cheese(grated)
In a deep frying pan, dry fry the mince, garlic and onion. Once the mince has browned, drain off any remaining fat.
Add the courgette, carrot and pepper and fry for 2-3 minutes before adding the paprika, herbs and crumble in the stock cube and fry for a further 4-5 minutes.
Add the tomatoes, water, tomato puree, Worcester Sauce and lentils, and simmer on a low heat for 10-15 minutes.
Whilst the sauce is simmering, cook the pasta as per the packet instructions and drain.
Pre-heat the oven to 200°C/ 180°C fan/ Gas 6.
When everything is cooked, add the pasta to the sauce and stir through.
Transfer everything to an ovenproof dish. Tear strips of the mozzarella over the top as well as the grated cheddar. Place into the oven on the middle shelf for 20 minutes, or until the cheese is golden brown.
Serve up with a side of steamed greens and portion up any leftovers for the freezer.
This can easily be made vegan/veggie friendly by swapping to meat-free mince and dairy-free cheese.