1. Cook pasta in a large saucepan of boiling salted water until tender. Drain.
2. Heat oil in a large non-stick saucepan. Add onion, capsicum and garlic. Cook, stirring occasionally, until onion is soft. Remove.
3. Add beef in two batches to same pan. Cook, stirring occasionally, until browned all over. Return beef and onion mixture to pan. Stir in paste, sauce, stock and basil. Bring
to boil. Simmer covered, stirring occasionally, for 20 minutes. Season with salt and pepper. Stir in pasta and 1 cup of cheese.
4. Spoon pasta mixture into a large ovenproof, freezerproof dish (14-cup capacity). Top with remaining cheese.
5. Place on an oven tray. Arrange tomato slices over cheese. Cook uncovered in a hot oven (200C) for about 25 minutes, or until cheese is melted.
6. Serve pasta garnished with shredded basil and cracked black pepper.

To freeze: Make recipe to end of step 4. Allow to cool for 15 minutes. Cover tightly with plastic wrap. Label and date.
Freeze for up to 2 months.

To serve: Thaw pasta in its dish in the refrigerator. Remove plastic wrap. Cover tightly with foil. Place on an oven tray. Cook in a hot oven (200C) for about 1½ hours, or until hot. Remove foil. Arrange tomato slices over cheese. Cook uncovered for a further 20 minutes, or until cheese is browned. Finish step 6.