Ingredients serves 3
3 tbsp extra virgin olive oil
400 grams mince (chicken, turkey, lamb, soy)
1 green pepper or capsicum finely diced
3/4 cup white onion finely chopped
1 red bell pepper finely chopped
2 tbsp minced garlic
1 tsp dried herbs or a quarter cup fresh chopped basil and 2 tbsp fresh oregano leaves
200-250 tomato puree
2 tbsp tomato paste
1 yellow or green zuchini diced into 1/2 inch pieces
1 tsp red chilli flakes or more (optional)
1 tbsp red wine vinegar
salt and sugar to taste
2 cups shredded mozzarella or cheddar cheese
200 grams macaroni (cooked al dente in salted boiling water)
leftover pasta water as required

Method

Heat oil in a large pan. Sauté onions, peppers until soft. Add 1 tsp salt and garlic and stir well.
Add minced meat, red chilli flakes and cook until meat has browned.
Add tomato paste and pureé and stir well. Add red wine vinegar and fresh or dried herbs and cook until fragrant. Add zuchhini and cook only a. few minutes until zucchini is just cooked but holds its shape. Add cooked macaroni and some of the pasta water. Toss well. Pat down with a flat spatula and spread the cheese over evenly. Bake in preheated oven at 350F in the middle rung about 20-25 minutes or cover the pan and cook on a low flame until cheese has melted. Serve hot with garlic bread and a side salad.