1¹⁄₂lbs (680g)

Minced Beef

1

Onion (chopped)

1 (or more) cloves

Garlic (crushed)

397g tin

Chopped Tomatoes

1

Red Pepper (deseeded and chopped)

1

Green Pepper (deseeded and chopped)

2tbsp

Tomato Puree

2 level tsps

Chilli Powder (medium)

432g tin

Red Kidney Beans

SAUCE.

2oz (57g)

Butter

2oz (57g)

Plain Flour

1pt (473ml)

Milk

¹⁄₂lb

Cheddar Cheese (grated)

¹⁄₂lb

Dried Pasta Shapes (cooked)

2tbsp

Dried Breadcrumbs

Dry fry the mince for 8 minutes. Add the onionn and garlic and cook for a further 3 minutes. Add the tinned tomatoes, red and green peppers, tomato puree and chilli powder. Cover and cook for a further 20 minutes. Add the kidney beans.

Make the white sauce: put the milk, butter and flour in a saucepan and heat - whisking continuously with balloon whisk- until thickened and starting to bubble. Boil for about 1 minute. Add about 6oz (170g) of the cheese and and the cooked pasta. Mix well.

Put the chilli mixture into an ovenproof dish. Cover with pasta mixture. Mix the remaining 2oz (57g) of cheese with the breadcrumbs and sprinkle over the top of the pasta mixture. Bake in oven at 400°F for 20 minutes.