Break the mince up into a large non-stick lidded frying pan sprayed with the cooking oil spray. Heat on medium, gradually increasing the heat to high and stirring occasionally, until the meat is browned and some juice has formed. Add the onion, pepper and garlic to the pan and stir to combine. Put the lid on and cook over medium low heat for 10 minutes until the vegetables are softened.
Add the pasta sauce and herbs, stir well and bring to simmer. Put lid on and cook for 20 minutes, stirring once or twice. Meanwhile, cook the pasta according to pack instructions; drain. Combine the creme fraiche with the milk in a bowl.
When the meat sauce is ready, combine pasta with the sauce, heat through and tip everything into a family-sized shallow ovenproof dish. Spoon the creme fraiche mix here and there over the top, sprinkle on the cheese and put under a hot grill for 2-3 minutes until golden.
Tip - Try serving each portion with a green salad with a little balsamic vinegar sprinkled over.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.