SERVES 4 // HANDS-ON 15 min // HANDS-Off 10–15 min
2 tbsp olive oil
500g beef mince
2 cloves garlic, peeled and chopped
2 red chillies, finely chopped
2 tbsp tomato paste
Salt and pepper
5 baby marrows, sliced
2 brinjals, cubed
3 red peppers, seeded and cubed
250g penne, cooked
500 ml thick tomato stew
50g cheddar, grated
5 sprigs thyme
1. Preheat oven to 180°C.
2. Heat 1 tbsp oil on a pan over high heat. Add the mince, garlic and chillies. Fry until browned. Add tomato paste, season and set aside.
3. Heat remaining oil in another pan. Fry baby marrows, brinjals and peppers until golden and soft. Remove from heat.
4. Mix vegetables, penne and mince with the tomato stew and transfer to an ovenproof dish. Sprinkle with the cheddar and scatter thyme sprigs on top.
5. Bake for 10–15 minutes, until the cheese is melted.