Brown the beef

• Heat a frying pan over medium-high heat and add the beef mince.
• Fry until browned, breaking it up with a spoon.

Soften the vegetables

• Add the diced onion and pepper to the pan.
• Cook until softened and lightly golden.

Season and add tomato

• Stir in the paprika, garlic powder, Italian herbs, Cajun seasoning and salt.
• Add the tomato puree and garlic puree and cook out briefly.
• Pour in the chopped tomatoes and beef bone broth and stir well.

Cook the pasta in the sauce

• Add the dry fusilli to the pan and stir to coat.
• Simmer, stirring occasionally, until the pasta is tender and the sauce has thickened.

Make it creamy

• Lower the heat and stir in the cream cheese until melted and creamy.
• Stir in the grated cheddar.

Top and bake

• Transfer the pasta to a baking dish and scatter over the mozzarella.
• Arrange the pepperoni slices on top.
• Bake until the cheese is melted and golden.

Serve

• Serve with grated Parmesan, fresh basil and rocket.