The trick with this recipe is to use lean mince beef which is high in protein and low in saturated fat making it a great choice if you are keeping an eye on your weight.

This delicious beef and pasta bake served with a simple green salad is an ideal meal to help transition from a busy weekday to a relaxing evening.

Serves 4

Low calorie spray

200g pasta shells

2 medium onions, finely chopped

1 green pepper, finely chopped

200 g mushrooms, finely chopped

½ tsp lazy garlic

1 tsp ground cumin

Salt & Pepper

1 tbsp Worcestershire sauce

1 tsp dried mixed Italian herbs

500g lean minced beef (maximum 5% fat)

100ml beef stock

500ml passata

50g freshly grated parmesan cheese

Small bunch fresh parsley, chopped

For the white sauce

2 tbsp cornflour

480ml semi-skimmed milk

4 tbsp reduced fat crème fraiche

Pinch ground nutmeg

1 beaten egg

Salt & Freshly ground black pepper

Method

Preheat the oven to 180c/160c fan/gas 4

Cook the pasta in a large, non-stick saucepan of boiling water, according to the instructions on the packet, until it’s tender but still retains a little bite (al dente), drain well in a colander.

Spray a large non-stick lidded saucepan with low calorie spray add the onion, peppers, mushrooms and garlic and cook until softened. Stir in the minced beef and cook for 5 – 10 minutes, stirring occasionally. Add the ground cumin, mixed Italian herbs and salt & pepper, add the passata, mix well and simmer for 15 minutes.

While the mince is cooking, make the white sauce in the same pan that you used for cooking the pasta as this will save on washing up. Blend the cornflour and little of the milk together. Heat the remaining milk in a non-stick pan and bring to the boil. Stir the hot milk into the cornflour mixture and return to the pan. Heat gently, stirring all the time, until it thickens. Remove from the heat and then stir in the crème frâiche, ground nutmeg and beaten egg. Season with salt & pepper.

Cover the base of an ovenproof dish with half of the cooked pasta. Spoon the meat mixture over the pasta and then cover with the remaining pasta. Pour the white sauce over the top. Top with the parmesan cheese.

Bake in the preheated oven for about 30 minutes, until bubbling and golden-brown. Remove and sprinkle with the fresh chopped parsley. Serve immediately with a crisp green salad.

• 

•