|1 tbsp||olive oil|
|500 g||beef mince|
|1 tbsp||Rhodes Quality Tomato Paste|
|1||large carrot — grated|
|3 cup||best tomato sauce — made with Rhodes Chopped Tomato, see notes|
|1 tbsp||dried mixed herbs|
|salt and black pepper|
|3 cup||pasta shells — cooked|
|1 cup||mozzarella cheese — grated|
|1 cup||cheddar cheese — grated|
|fresh basil — chopped, to serve|
In a large oven-safe skillet, brown the mince in the olive oil until lightly golden.
Add tomato paste and stir until combined. Add the grated carrot followed by the prepared tomato sauce and allow to simmer gently for 5 minutes.
Add the dried herbs and season well with salt and black pepper.
Stir through the cooked pasta and top with both the grated mozzarella and cheddar cheese.
Bake in a preheated oven at 180°C for 25 minutes or until the cheese is melted and slightly golden.
Garnish with fresh basil and serve warm.
See recipe for Rhodes Quality best tomato sauce here.