A good pasta bake is a great way to introduce more vegetables to kids. It's useful for using up leftovers too!
Make tomato and basil sauce: Finely chop the red onion. Crush the garlic cloves. Heat the oil in a frying pan and add the onion. Soften for 5 minutes until translucent. Add the garlic and gently fry for 1 minute. Add the beef mince and fry for 5 minutes. Add the passata, sugar and red wine vinegar to the saucepan. Turn up the heat until the mixture starts to bubble. Reduce the heat, then simmer the sauce uncovered for 15 minutes, stirring occasionally. Sprinkle in the dried basil and season with salt and pepper.
Thinly slice the peppers. Chop the chicken breast into chunks. Set aside.
Heat the oil in a large frying pan. Fry the chicken for 5 minutes, until browned all over.
Add the sliced peppers to the pan and stir in the tomato sauce. Check seasoning and simmer for 10 minutes.
Meanwhile, boil the fusilli in a large pan of salted water for 10 minutes. Pre-heat the oven to 200°C.
Drain the pasta and stir into the chicken and tomato sauce. Transfer the pasta mix to a large baking tray and top with the torn mozzarella.