Creamy Harissa and Double Cheese Pasta Bake

While the pasta cooks, halve the pepper and discard the core and seeds. Chop into 1cm chunks.

Peel and grate the garlic (or use a garlic press). Drain the sweetcorn in a sieve. 

Drain the mozzarella and pat it dry with kitchen paper, making sure you squeeze out as much liquid as possible. Then tear it into pieces.

Grate the Cheddar. 

Preheat the grill to high.

Heat a drizzle of oil in a large frying pan on high heat. Once the oil is hot, add the pepper and corn. Stir-fry until tender, 5-6 mins. 

Lower the heat to medium-high, then add the garlic and harissa paste (add less if you'd prefer things milder). Stir-fry for 1 min more. 

Stir in the passata, veg stock paste, creme fraiche, sugar and water for the sauce (see pantry for both amounts).

Bring the sauce to the boil, then lower the heat and simmer until thickened, 4-5 mins. Taste and season with salt and pepper if needed.

Once ready, combine the cooked pasta and sauce in whichever pan is biggest. Add a splash of water if it's a little too thick, then transfer to an appropriately sized ovenproof dish.

Scatter over the mozzarella and Cheddar.

Pop the dish under the grill and cook until the cheese is bubbling and golden, 7-8 mins.