Serves 4

250g macaroni or other short pasta, e.g. penne, fusilli or conchiglie
500g beef mince
1 onion, chopped
4 garlic cloves, crushed
1 green and 1 red pepper, deseeded and chopped
1 tbsp tomato purée
1 tsp Italian seasoning 
180ml chicken stock
250g tomato and basil pasta sauce 
120g Mozzarella, grated, plus extra to serve
Salt and black pepper 

To serve:
Parmesan, grated
Green salad

1. Bring a large pot of salted water to a boil over a high heat and cook the pasta according to package instructions.
2. Meanwhile, place a large pan over medium-high heat. Cook the beef mince for 5-6 minutes until completely browned throughout, breaking up any lumps with a wooden spoon. Season with salt and pepper. Transfer to a bowl and set aside.
3. Drain away most of the grease from the pan, reserving only about one tablespoon in the pan. Return to a medium-high heat.
4. Add the onion and peppers and cook for 3-4 minutes. Add the garlic and cook for one minute longer. Season with salt and pepper.
5. Return the beef to the pan. Add the tomato purée, Italian seasoning, chicken stock and tomato sauce. Stir to combine.
6. Stir in the cooked pasta. Bring to a simmer and cook for 2-3 minutes.
7. Remove from the heat. Stir in the Mozzarella and allow to melt. Sprinkle with Parmesan and serve immediately with a green salad.

Per serving 532kcals, 12.6g fat (4.8g saturated), 51.7g carbs (10g sugars), 49.9g protein, 3g fibre, 0.604g sodium