Cheesy Pepperoni Wholewheat Pasta Bake

Preheat the oven to 240ºC/ 220ºC (fan)/ gas 9

Boil a kettle

Peel and finely slice your red onion[s]

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the sliced onion and pepper strips with a pinch of salt and cook for 5-6 min or until starting to soften

While the onion and pepper are cooking, add your wholewheat tortiglioni to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the wholewheat tortiglioni for 10-12 min or until cooked with a slight bite

Once done, drain the cooked wholewheat tortiglioni and set it aside until later

Reboil half a kettle

Slice your cherry tomatoes in half

Dissolve your chicken stock mix and tomato paste in 200ml [275ml] [350ml] boiled water – this is your tomato stock

Once the onion and peppers are starting to soften, add the tomato stock to the pan with the halved cherry tomatoes and dried oregano and cook for 2-3 min or until thickened

Once thickened, stir the cooked wholewheat tortiglioni through the tomato sauce and season generously with black pepper

Meanwhile, grate your cheddar cheese

Drain your mozzarella, then pat it dry with kitchen paper (squeeze as much liquid out as you can)

Tear the drained mozzarella into rough, bite-sized pieces

Transfer the pasta to an oven-proof dish and top with the grated cheese and torn mozzarella

Lay your sliced pepperoni over the top, then put the dish in the oven for 15-20 min or until golden on top – this is your cheesy pepperoni wholewheat pasta bake

Roughly tear your basil leaves