Preheat oven to 180 C.

To cook the pasta, follow packet directions. Boil a large pot of salted water. Add pasta and cook until al dente. Drain. Set aside. Reserve the cooking liquid.

Meanwhile, heat 2 tablespoon oil in a large frying pan over medium-high heat. Add ground (minced) beef. Cook, stirring occasionally, for 8-10 minutes or until the meat is browned. Transfer to a plate.

Add rest of the oil to the pan. Add garlic. Saute, stirring, until aromatic. Add onions, and saute again, for 2-3 minutes or until soft and translucent.

Add mushrooms. Cook, stirring, for 4 minutes. Stir in tomato paste, tomato sauce and canned tomatoes. Season with salt and pepper. Add a little of the reserved cooking liquid to make thick sauce.

Stir in mint leaves. Add ¾ cup reserved water. Stir in fried meat. Cook, covered, for 2-3 minutes.

Spoon one third of the sauce into a 2L ovenproof baking dish. Add half of the pasta. Add half of the remaining sauce on top. Next, add the rest of the pasta in a single layer. Add the rest of the sauce, and top with the grated cheese.

Bake for 15 minutes or until the cheese is melted and heated through. Garnish with extra cheese.