Heat your oven to 200°C. Bring a large saucepan of water to the boil with 1/2 tsp of salt for the pasta. Halve, peel and chop the onion into small pieces. Trim the courgette, halve lengthways and chop into 2cm wide strips. Then chop into 2cm chunks. Coarsely grate the carrot (no need to peel). Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large deep frying pan on high heat. Once hot, add the mince and cook until browned, 4-5 mins. Break it up with a wooden spoon as it cooks. Add the onion, carrot and courgette and continue to cook until the veggies are slightly softened, 5 mins.

Add the garlic and Mexican spice (add less if you don't like heat!) and cook, stirring, for 1 minute. Add the chopped tomatoes with basil, red wine stock paste and water (see ingredients for amount). Season with salt and pepper, stir well to dissolve the stock pot and simmer until thick and tomatoey, 10-12 mins. While the sauce simmers, add the penne to the pan of boiling water and cook for 12 mins.

Meanwhile, mix the panko breadcrumbs with the hard Italian style cheese and a drizzle of oil. Season with salt and pepper and mix well.

Once the pasta is cooked, drain well and mix with the Mexican beef. Transfer to a baking dish, sprinkle over the cheesy breadcrumbs and bake on the top shelf of your oven until golden brown on top, 8-10 mins.

Leave the pasta bake to stand for a couple of minutes then divide between plates and enjoy!