Preheat oven to 200°C. Brush a 3-4L capacity freezer-proof baking dish with oil.
Heat the oil in a large saucepan over medium heat.
Add onion, garlic, bacon and chilli.
Cook for 5 minutes or until the onion is soft.
Add mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until browned.
Stir in passata and basil.
Bring to the boil and reduce heat to low.
Cook for 15 minutes or until the sauce thickens slightly. Season with salt and pepper.
Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions. Drain. Transfer to a bowl.
Stir the mince mixture into the pasta. Spoon into the prepared dish and top with cherry tomatoes.
Sprinkle with mozzarella and parmesan.
Bake for 15 minutes or until golden.
Freeze baked or unbaked covered in plastic wrap and foil.
Thaw in fridge before reheating in the oven.
Olive oil, to grease
2 teaspoons olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
150g short-cut low-fat bacon, coarsely chopped
1 tsp chilli falkes (optional)
500g lean beef mince
700ml btl passata (tomato pasta sauce)
1/2 cup chopped fresh basil
500g dried tortiglioni or rigatoni pasta
250g cherry tomatoes
100g (1 cup) coarsely grated mozzarella cheese
20g (1/4 cup) finely grated parmesan