• 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


  1. 1

    Bring a large pan of water to the boil, add the pasta and cook for 13-14 minutes. Drain.

  2. 2

    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.

  3. 3

    Heat the oil in a frying pan over a medium heat, then add the onion and cook gently for 1 minute.

  4. 4

    Add the mince and cook for 3-5 minutes, until browned, breaking it up with a wooden spoon as it cooks.

  5. 5

    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.

  6. 6

    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.

Nutritional Details

Each serving provides
  • Energy 2378kj 568kcal 28%
  • Fat 30.6g 44%
  • Saturates 9.8g 49%
  • Sugars 8.3g 9%
  • Salt 1.6g 27%

% of the Reference Intakes

Typical values per 100g: Energy 553kj/132kcal

Each serving provides

28.2g carbohydrate 4.8g fibre 42.7g protein

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