Serving Size: 6 persons
250 grams pasta spirals (or any shape you prefer) ​
400 grams lean minced beef (you can substitute with minced chicken or minced lamb) ​
411 g canned tomatoes (available in supermarkets) ​
½ cup tomato sauce ​
200 grams frozen corn kernel – thawed ​
125 grams white button mushrooms – thinly sliced ​
1 medium red onion (80grams) – chopped ​
3 cloves of garlic – finely minced ​
150 grams Mozarella cheese -- shredded ​
1 Tablespoon olive oil ​
1 teaspoon Italian Mixed Herbs ​
1 teaspoon paprika ​
Salt & crushed black pepper to taste

Nutrition Analysis: ​
Calories: 411 ​
Protein: 30g ​
Total fat: 10g ​
Carbohydrate: 49g ​
Dietary Fiber: 5.5g ​
Cholesterol: 54mg ​
Sodium: 441mg

Step 1:
Preheat the oven to 180°C. Cook the pasta spirals according to the packaged instructions till cooked. Drain and set aside. ​

Step 2:
Using the Tefal Ingenio 26cm sauté pan, gently heat 1 Tablespoon of olive oil on the stovetop.​

Step 3:
Sauté the chopped onion and garlic till lightly fragrant.​

Step 4:
Stir in the minced beef and cook until brown.​

Step 5:
Add in the corn and button mushrooms and cook till the mushrooms are soft. ​

Step 6:
Pour in the canned tomatoes, tomato sauce and cooked pasta spirals. Stir well to combine all the ingredients. ​

Step 7:
Season with Mixed Italian Herbs, paprika, salt and crushed black pepper. ​

Step 8:
Turn off the fire on the stovetop. Top the pasta with shredded Mozzarella cheese. ​

Step 9:
Remove the handle and put the sauté pan into the oven to bake for about 10 to 15 minutes or until the cheese has melted.