Ingredients

• 250g penne pasta
• 1 tablespoon olive oil
• 1 brown onion, finely chopped
• 1 carrot, peeled, finely chopped
• 2 celery sticks, finely chopped
• 500g pkt Coles Australian 5 Star Beef Mince
• 500g btl tomato pasta sauce
• 2 teaspoons thyme, finely chopped
• 1 bunch silverbeet, leaves trimmed, coarsely shredded
• 1 cup (120g) coarsely grated cheddar
• Thyme sprigs, to decorate
• Mixed salad leaves, to serve

Method

• Step 1 Preheat oven to 200C. Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.
• Step 2 Meanwhile, heat oil in a large frying pan over medium heat. Add onion, carrot and celery and cook, stirring, for 5 mins or until onion softens. Add mince and cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until mince changes colour and is cooked through. Add the pasta sauce and thyme and cook for a further 5 mins or until sauce thickens slightly. Add the silverbeet and gently stir to combine.
• Step 3 Add the pasta to the sauce and stir to combine. Season. Spoon pasta mixture evenly among four 2-cup (500ml) ovenproof dishes. Place on a baking tray. Sprinkle each dish evenly with cheddar and top with a sprig of thyme. Bake for 15-20 mins or until heated through and cheddar is golden brown. Serve immediately with salad leaves.