450g fusilli pasta, gluten-free if preferred
450g beef mince
1 onion, finely chopped
3 garlic cloves, crushed
2 x 400g tins of chopped tomatoes
1 tsp Italian seasoning
Salt and black pepper
200g Mozzarella, grated
2 tbsp fresh parsley, chopped
- Cook pasta according to package directions until just al dente. Drain and set aside.
- In a large pan over a medium-high heat, cook the beef mince, onion, and garlic for 4-5 minutes until the meat is no longer pink.
- Turn the heat to medium-low. Stir in the tomatoes, water, seasonings and cooked pasta.
- Cook for 20 minutes, stirring frequently, until reduced. Remove from the heat and top with the grated cheese and parsley. Cover and allow to stand for five minutes or until the cheese has melted. Serve with salad.
Per serving: 536kcals, 12.1g fat (5.6g saturated), 64.5g carbs, 6.2g sugars, 43.5g protein, 4.8g fibre, 0.287g sodium