• 450g lean beef mince
  • 1 finely chopped onion
  • 1 finely chopped red pepper and the same with a green one
  • 150g sliced button mushrooms
  • 2 x 400g tins chopped tomatoes
  • 200g tomato puree
  • Salt and pepper to season
  • 1 tsp each of dried thyme, parsley, oregano
  • 2 bay leaves
  • 300g cottage cheese
  • 150g grated mature cheddar
  • 300g pasta sheets, dried or fresh
  • Oil for frying


  • STEP 1
    Brown the mince in the oil, then set aside.
  • STEP 2
    Now gently fry the onion, peppers and mushrooms until soft
  • STEP 3
    Pop the mince back in together with the tomato puree and bay leaves. Cook for 5 minutes.
  • STEP 4
    Now add the tomatoes and herbs, bring to the boil, then simmer for at least 30 minutes and season well
  • STEP 5
    Grease a 10” x 8” baking dish and line the bottom with pasta.
  • STEP 6
    Fish out the bay leaves and spoon about 1/3 of the mix on to the pasta, then put 'blobs' of cottage cheese (again about 1/3) on top of the mince. Carry on for 2 more layers, finishing with meat, cottage cheese and then cheddar.
  • STEP 7
    Bake at 180C for about 45 minutes to 1 hour.serve with salad and garlic bread.

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