- 250 g pasta shells
- 375 g frozen mixed peppers
- 1.5 tbsp olive oil
- 1 red onion, chopped
- 500 g extra-lean beef steak mince
- 290 g jar tomato and herb pasta sauce
- 95 g green pesto
- 50 g lighter mature white cheese, grated
Bring a large pan of water to the boil, add the pasta and cook for 13-14 minutes. Drain.
Meanwhile, put the peppers in a microwave-proof bowl, cover and cook on high for 2 minutes. Drain off the excess water and set aside.
Heat the oil in a frying pan over a medium heat, then add the onion and cook gently for 1 minute.
Add the mince and cook for 3-5 minutes, until browned, breaking it up with a wooden spoon as it cooks.
Add the peppers, the tomato and herb pasta sauce and the pesto. Cook for a further 2-3 minutes until cooked through. Preheat the grill to high.
Stir in the pasta, then transfer to a large baking dish. Top with the cheese, then place under the grill for 5 minutes until the cheese has melted. Serve.
Cook's tip: if you have any fresh or frozen green beans that need using up, add them with the sauce.