Beef Pasta Bake with a Greek-Style Twist

• Chop the onion and crush or mince the garlic.
• Dice the courgette and the tomato.
• Cut the Romano pepper into thin strips.
• Heat a drizzle of olive oil in a wok or deep frying pan over medium-high heat. Fry the onion, the oregano and the Greek-style spices* for 2 minutes.

*Take care, this ingredient can quickly become overpowering! Check the amount carefully and add gradually as preferred.

• Add the courgette and the Romano pepper, then fry for 8 - 9 minutes.
• Add the garlic and the tomato, then fry for 1 more minute.
• Add the mince and fry for 1 more minute, separating it as you do so.
• Add the tomato paste and the pasta water, then fry for 2 more minutes. Season to taste with salt and pepper.

• In the meantime, crumble the cheese into a bowl.
• Add the sour cream and mix well to combine.
• Season to taste with salt and pepper.

• Stir a quarter of the sour cream mixture into the pasta, then transfer to an oven dish.
• Top with the sauce and then dollop over the rest of the sour cream mixture.
• Bake in the oven for 10 - 15 minutes.