Preheat your oven to 220°C/200°C fan/gas mark 7.

Bring a large saucepan of water to the boil with ½ tsp salt for the pasta.

Halve the bell pepper and discard the core and seeds. Chop into 3cm chunks.

Peel and grate the garlic (or use a garlic press).

Heat a large frying pan on medium-high heat (no oil).

Once hot, add the beef mince and cook until browned, 4-5 mins. Use a spoon to break it up as it cooks. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince.

Once browned, add the pepper to the pan and continue to cook until slightly softened, 5 mins.

Make kid friendly: If you’d prefer to serve the veg on the side, heat a drizzle of oil in another frying pan on medium high heat and add the pepper. Stir fry until softened, 5-7 mins and set the pan aside.

Stir the garlic, Central American style spice mix (add less if you don't like heat) and Worcester sauce into the beef. Cook, stirring, for 1 min.

Add the chopped tomatoes, red wine stock paste and water for the sauce (see pantry for amount). Season with salt and pepper.

Stir to combine, then simmer until thickened, 10-12 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.

While the sauce simmers, add the penne to the pan of boiling water and bring back to the boil. Cook until tender, 12 mins.

Meanwhile, add the breadcrumbs and hard Italian style cheese to a small bowl with a drizzle of oil. Season with salt and pepper, then mix well.

Once the sauce has simmered, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Once the pasta is cooked, drain in a colander, then add to the beef sauce.

Mix together, then transfer to an ovenproof baking dish and sprinkle over the cheesy breadcrumbs.

Bake on the top shelf of your oven until the top is golden, 8-10 mins.

When ready, leave the pasta bake to stand for a couple of mins before serving, then share between your bowls.

Serve the veg alongside if you've cooked it separately.