This tasty meal will be on the table in less than 35 minutes.
375 g small pasta shells
500 g beef mince
1 red capsicum, finely chopped
200 g punnet sliced Swiss brown mushrooms
785 g jar tomato and basil pasta sauce
2 cups grated tasty cheese
½ cup chopped fresh parsley
- Cook pasta in a large stockpot of boiling, salted water until tender. Drain, reserving ½ cup cooking water. Return pasta to stockpot. Cover to keep warm.
- Meanwhile, heat an oiled, large frying pan over a high heat. Add beef. Cook, stirring with a wooden spoon to break up mince, for about 5 minutes, or until browned. Add capsicum and mushrooms, stirring for about 2 minutes, or until capsicum is tender.
- Add sauce and reserved cooking water. Bring to boil. Add mince mixture to pasta in stockpot with 1½ cups of the cheese and 1/3 cup of the parsley. Season. Mix well.
- Transfer pasta to serving bowls. Sprinkle with remaining cheese and parsley