This recipe came in part from my cousin Alison and was tinkered with to suit hubby Kenny’s workmate Owen, by way of a school meals memory. This works equally well with Quorn mince or lentils.

Spicy Pasta Bake

serves 4

Watch the video here

• 250g of macaroni
• 2 tbls of oil, olive or rapeseed are best
• 150g mince
• 1 tin of tomatoes or 400g of chopped fresh tomatoes
• 1 tbls of tomato purée
• 1 onion finely chopped
• 4-6 mushrooms sliced
• 1/2 a red pepper diced
• 2 tsp of garlic granules or 2 cloves of garlic crushed
• 1/2 tsp chilli powder
• 1/4 tsp of smoked paprika (optional)
• 1-2 stock cubes or 1-2 tsps of stock powder
• sprinkle of chilli flakes
• 1 tsp of dried oregano or mixed herbs
• 2 Bay leaves (optional)
• A splash of Worcestershire sauce (optional)
• 100 mls of water
• black pepper to taste
• 150g of cheddar cheese

1. Part boil the pasta for 8 minutes drain and put into cold water.
2. Heat the oil, add the onion and the mince and brown for 2-3 minutes.
3. Add the mushroom and pepper and further fry for 2 minutes.
4. Add all the herbs and spices and fry for a minute or two.
5. Add the tomatoes, tomato purée, stock cube, black pepper, Worcestershire sauce and water.
6. Bring to the boil and cook for 30minutes.
7. Drain the pasta and heat oven to 180’c, 375’f, gas mark 4
8. Lightly oil a large ashet.
9. Layer, meat then pasta, then cheese finishing with a layer of cheese. If you are watching your cheese intake, just sprinkle a little over the top instead of during the layers.