Cheesy Bolognese bake

Serves 4

350g spaghetti, gluten-free if preferred 3 tbsp olive oil 450g beef mince 2 tbsp tomato purée 800ml tomato passata 1 x 400g tin of chopped tomatoes 2 garlic cloves, crushed 1 tsp dried basil ¼ tsp dried oregano 1 tsp sugar Salt and black pepper Cooking spray 120g Mozzarella, grated

To serve:

Fresh parsley, chopped Garlic bread or salad

1 Preheat the oven to 180˚C/160˚C fan/ gas mark 4.

2 Bring a pot of salted water to the boil and cook the pasta according to the package instructions, then drain well, rinse under cold water and set aside.

3 Heat one tablespoon of olive oil in a large pan over a medium-high heat. Brown the meat, breaking it up with a wooden spoon, until no pink parts remain. Drain away and discard any fat.

4 Stir in the tomato purée, passata, tomatoes, garlic, basil, oregano, sugar, remaining olive oil and some salt and pepper. Simmer for 10 minutes. Add the pasta, stirring well to combine. Remove from the heat.

5 Spray a casserole dish with cooking spray and transfer the spaghetti mixture into the dish. Top t )4&3' &/*(3&#6" with the Mozzarella, then bake for 4"&%* t 4:"8 )5*8 %&//*5 20-25 minutes. 4/"&# t 3&..64 ,"&54 t

6 Garnish with chopped parsley and 5)(*/,&&8 (/*,00$ t -" 0$4&3' serve with garlic bread or salad. (/*/*% t /&56-( &&3' &6$&#3"# t %"&3# (/*,"# t 07 Per Serving 728kcals, 25.4g fat (7.8g saturated), 68.7g carbs, 13.4g sugars, 56.8g protein, 1.7g fibre, 0.331g sodium