Cheesy Tomato Pasta Bake

1Preheat the oven to 180°C (350°F).

2In a pan, heat some oil over medium heat and sauté the chopped onion (½) until translucent.

3Add the sliced chestnut mushrooms (1 cup) and cook until they are soft and browned.

4Pour in the tinned chopped tomatoes (1 can) and season with paprika (1 teaspoon), mixed herbs (1 teaspoon), chilli flakes (½ teaspoon), cumin (½ teaspoon), salt, and pepper. Let the sauce simmer for 10 minutes.

5Cook the spaghetti (1 cup) and penne (1 cup) according to package instructions until al dente. Drain and set aside.

6Mix the cooked pasta with the tomato sauce and transfer to a baking dish.

7Sprinkle the grated red Leicester cheese (1 cup) on top of the pasta mixture.

8Cover the baking dish with foil and bake in the preheated oven for 20 minutes.

9Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.

10Serve hot and enjoy your Cheesy Tomato Pasta Bake!