Boil the pasta according to package instructions with 1 beef stock cube. Drain once cooked, retain around 100ml of the water and set to the side.
Set the oven to 200°C / 180°C fan oven / 400°F / Gas 6.
Spritz a pan with low calorie cooking spray (or oil, syn it) and cook the onion over a medium heat for around 3 - 4 minutes.
Add the garlic and carrot. Sauté for a further minute.
Add the minced beef and cook until the meat has almost browned. Then, add basil, thyme, oregano, 1 crushed stock cube and salt. Cook until the meat has completely cooked and everything is mixed together nicely.
Stir in the tomato puree, then add the chopped tomatoes and 100ml stock you kept from earlier. Simmer over a medium heat for around 10 minutes.
Pop the pasta into the pan and mix everything together ensuring everything is fully coated. Transfer all of this to a casserole/baking dish.
Flatten the mixture out and top evenly with half of the grated cheese.
Pop into the oven for 10 minutes.
Remove and top with the rest of the grated cheese, return the oven for another 5 - 10 minutes.
Allow to rest for at least 5 minutes before serving.