This baked pasta dish is ideal for feeding a crowd or stocking the fridge for busy days. It reheats well, freezes happily and welcomes small swaps depending on what you have. Serve it with a crisp green salad. Recipe compliments of Royco.

Ingredients

• 2 tbsp oil
• 1 large onion, chopped
• 3 cloves garlic, crushed
• 50 g tomato paste
• 750 g beef mince
• 210 g tin chopped tomatoes
• 1 sachet bolognaise cook-in sauce
• 500 ml water or stock
• 1 tbsp dried mixed herbs
• Salt and black pepper
• 500 g macaroni or penne
• 200 g baby spinach
• 300 g mozzarella or cheddar, grated

Method

1. Heat the oil in a pot and fry the onion until soft and golden.
2. Add the garlic and tomato paste and cook for 1 minute.
3. Add the mince, breaking it up and browning it well.
4. Stir in the tomatoes, cook-in sauce and water or stock.
5. Add the herbs, season and simmer uncovered for 30 minutes.
6. Cook the pasta in salted water until just tender.
7. Stir the spinach into the sauce and cook until wilted.
8. Drain the pasta and combine with the sauce.
9. Transfer to a greased baking dish, top with cheese and bake at 180°C for 25 minutes.
10. Serve hot with a green salad.