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
Brown the mince in the oil, then set aside.
Now gently fry the onion, peppers and mushrooms until soft
Pop the mince back in together with the tomato puree and bay leaves. Cook for 5 minutes.
Now add the tomatoes and herbs, bring to the boil, then simmer for at least 30 minutes and season well
Grease a 10” x 8” baking dish and line the bottom with pasta.
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.
Bake at 180C for about 45 minutes to 1 hour.serve with salad and garlic bread.