Boil a large pot of water with a generous amount of salt, drop pasta in and cook for approximately 8-10 minutes – depending on the type of pasta. Drain the pasta and set aside.

Boil a small pot of water and drop in the peas and carrots. cook for 5 minutes (or you could use canned ones) In a saute pan, add oil and drop in onion. Saute onion for a minute or so, then add garlic.

Stir, and add ground beef. Break into small pieces while sauteing, add just a bit of sage if any (not necessary), season with salt and pepper to taste (a few pinches of each) and cook until there is no more blood – about 5-7 minutes.

Take out of the pan and place on to paper kitchen towel and set aside.

Preheat oven on 200°C.

Place cooked and drained pasta in the casserole oven-safe dish, then pour in mushroom soup, mix with the pasta so it is well coated. Add the sauteed ground beef evenly on top and sprinkle with the cheese.

Bake in a preheated oven for approximately 15 minutes, or a few minutes longer. Cheese needs to be melted completely. Serve with a salad.

Recipe from Sandra’s Easy Cooking food blog.