Rigatoni pasta bake with carrot, fennel and red cabbage slaw

1 Whisk the slaw dressing ingredients together. Fold in the carrot, fennel and cabbage. Taste for seasoning. Set aside.

2 Preheat the oven to 180 degrees.

3 Heat 2 tbsp olive oil in a large pan, add the onion and sauté until soft. Add the garlic and stir for a minute until fragrant. Add the beef mince, season with salt and pepper. Cook over a high heat until the beef is browned well, about 8 minutes. Remove the pan from the heat.

4 Cook the pasta in a pan of boiling salted water until just al dente. Drain in a colander. Add the pasta to the pot of beef and stir to combine. Add the herbs, passata and one tsp of sugar. Stir well to combine. Fold in half of the mozzarella.

5 Transfer the pasta to a large 9x13 inch oven-safe dish. Sprinkle the top with the remaining cheeses. Bake until golden and bubbling, for 30 minutes.

6 Leave to cool for 5-10 minutes, then top with fresh herbs before serving.