FTC - Beef Pasta Bake with Cheese

Add the fusilli to the boiling water and cook until ‘al dente’, 10 minutes. Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people) for the sauce. Drain and return the pasta to the saucepan.

While the pasta is cooking, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the carrot and zucchini and cook until softened, 3-4 minutes. Add the beef mince and cook, breaking up with a spoon, until just browned, 4-5 minutes.

Add the garlic & herb seasoning, crumbled beef stock (see ingredients list) and garlic and cook until fragrant, 1 minute. Add the diced tomatoes with garlic & olive oil, butter, salt and reserved pasta water. Stir and simmer until slightly thickened, 2-3 minutes. Season to taste with pepper. Transfer the sauce to a medium baking dish and gently stir through the fusilli. Top with the shredded Cheddar cheese. Bake until the cheese is melted and golden, 10-12 minutes.

While the pasta is baking, in a large bowl, combine the honey, white wine vinegar, a generous drizzle of olive oil and a pinch of salt and pepper. Before serving add the mixed salad leaves and tomato and toss. TIP: Toss the salad just before serving to keep the leaves crisp.