400 g pasta bows
2 tbsp olive oil (we love Olivado)
1 onion, finely diced
3 garlic cloves, crushed and chopped
600g beef mince
2 cans chopped tomatoes (we love Chantal Organics)
2 tbsp tomato paste (we love Chantal Organics)
350g spinach, coarsely chopped (we love The Fresh Grower)
1/4 cup fresh parsley, finely chopped (we love Super Herb)
1 cup cheddar or mozzarella, grated (we love Mainland)
Salt and ground pepper, to taste
Preheat oven to 180C
Cook pasta in boiling, salted water for 10 minutes or until just tender. Drain well.
At the same time, heat a saucepan, add oil, onion and garlic, cooking over a medium heat for 5 minutes to soften.
Add the beef mince and cook for 5 minutes, breaking up the mince with a wooden spoon.
Add tomatoes and tomato paste, then simmer for 5 to 10 minutes or until liquid is reduced and sauce thick.
Stir in spinach and parsley. Season well with salt and pepper.
Combine pasta and beef sauce and pour into a large baking dish. Scatter with cheese and bake for 25 minutes until the cheese is melted and golden brown.