1. Boil your pasta according to the instructions on the packet. Drain and set it aside to cool. Save about a cup of the pasta water to make the sauce.
2. In a pan, over low heat, brown your minced beef and season it with some salt and black pepper.
3. Add in the onions and garlic-ginger paste and sautè them.
4. Pour in the pureèd tomatoes, sour cream and some of the pasta water. Cover and let it simmer for a minute.
5. Add in the paprika and stir
6. Add in the chopped coriander,  top it up with more pasta water, cover and let it cook until it thickens. 
7. In another bowl, mix your cooled pasta with 3 tablespoons of the sundried tomato pesto, mix until everything is evenly coated. 
8. Pour the minced beef stew on the pasta and mix them evenly as well.
9. Layer the pasta mixture on a baking dish alternating between the pasta and cheese.
10. Top it up with the bell pepper slices and bake for 15 minutes at 180°C or until the cheese melts and browns.

Enjoy!