Conchiglie, Goat's Cheese & Tomato Gratin

1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Bring a medium-sized pan of salted water to the boil. When the water is boiling, add the conchiglie pasta. Simmer for 8 mins till the pasta shells are cooked but still have some bite. Drain and set aside.

2. Meanwhile, trim, peel and finely chop the onions. Halve the peppers, scoop out the seeds and white pith then thinly slice them.

3. Set a large pan over a high heat and add 1 tbsp olive oil. When hot, add the onion and season with salt and pepper. Fry for 4-5 mins till softened and glossy. Add the peppers and cook, stirring regularly, for 5 mins till the peppers begin to brown. If they catch, add a splash of water to loosen.

4. Pour in the passata and add the dried oregano. Rinse the passata jars out with 100ml water each and pour this into the pan as well. Bring to a gentle simmer then cook for 5-10 mins, stirring occasionally, till the sauce has thickened slightly. Add half the goat’s cheese and stir till the chesse has melted. Taste and season with salt and pepper, if needed.

5. Add the drained pasta to the sauce and stir well making sure all the pasta is coated.

6. Transfer the pasta and sauce to a baking dish. Dot the top with the remaining goat’s cheese. Sprinkle over the Parmesan. Drizzle over 1 tbsp olive oil. Bake for 20-25 mins till golden and bubbling. Serve straight away.