Cheezy Meat-Free Chilli Pasta Bake

Before you begin...

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Now, let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Peel and chop your red onion[s] into wedges

Slice half your green chilli[es] into rounds and finely chop the remaining

Drain your sweetcorn

Boil a kettle

Heat a large, wide-based, hob-safe oven-proof casserole dish with a generous drizzle of olive oil over a medium-high heat

Once hot, add the onion wedges, chopped green chilli (can't handle the heat? Go easy!) and your meat-free mince (remove the paper if required!) and cook for 2-3 min

Add your ground smoked paprika and ground coriander and cook for 30 secs or until fragrant

Once fragrant, add your farfalle and drained sweetcorn with your chopped tomatoes, vegetable stock mix and your chipotle paste

Add 400ml [600ml] [800ml] boiled water

Bring to the boil over a high heat and put in the oven, covered, for an initial 25 min

Meanwhile, grate your cheddar flavour block[s]

Use this time to clear up, set the table, have a cup of tea or simply chill!

After 25 min, top with the grated cheeze and return to the oven for a final 5 min, covered, or until melted