Serves: 2

Mince & Macaroni bake

FG 8 | CC 21

Calories: 516 kcal

100 g macaroni pasta

250 g lean beef steak mince

400 g can of chopped tomatoes

30 g half-fat cheddar (grated)

4-6 mushrooms (chopped)

1 small onion (chopped)

1 tbsp tomato purée

Good pinch dried oregano

Salt and black pepper

1. Put the mince, onion and mushrooms in a non-stick pan and stir-fry until mince has browned and onions have softened.
2. Stir in the tomatoes, tomato purée, oregano and salt and pepper to taste.
3. Bring to a simmer and cook gently 15 minutes.
4. Meanwhile, cook the macaroni in lightly salted boiling water until just tender.
5. Pre-heat the oven to 180°C/gas mark 6.
6. Drain the macaroni and spread half over the base of an ovenproof dish.
7. Cover with the meat sauce, then the remaining macaroni.
8. Scatter the grated cheese over the top and bake approximately 20 minutes until golden and crispy.
9. Serve with vegetables.