Three Cheese Chilli Pasta Bake

Serves 6

For Chilli con Carne

• 1 Tbsp Olive Oil
• 1 medium white onion, diced
• 2 cloves Garlic, crushed
• 2 Red Chillies, finely chopped
• 500g Quorn Mince
• 2 Tbsp Tomato Puree
• 1 1/2 Tsp Cumin Powder
• 1 1/2 Tsp Coriander Powder
• 1 Tsp paprika
• 1 tsp ginger powder
• 1/2 tsp garlic powder
• 1 tsp turmeric powder
• 1/4 tsp chilli powder
• 1/2 tsp oregano
• 1/2 tsp Cayenne Pepper
• Salt and black pepper to taste
• 400g chopped tomatoes
• 400g Red Kidney Beans
• 1 large courgette
• 300g  pasta

For Topping

• 50g mature cheddar cheese
• 50g Halloumi
• 20g Hard Italian Cheese
• 4tbsp natural yoghurt
• 20g Breadcrumbs
• Salt and pepper
• Olive Oil to drizzle over the top

Method

Heat the olive oil in a heavy based saucepan, finely dice the onions and add to the pan, cook until soft about 5 minutes. Add garlic, chilli, continue to cook for 1 minute on a medium heat.

Add the quorn mince and cook until browned off, in the meantime whilst your mince is browning put your spices together. Once browned add tomato puree and all the spices stir in thoroughly, cook gently for another minute until spices have cooked gently.

next put the tomatoes, kidney beans and courgette in and stir it all together. Bring to the boil and turn down to the lowest setting and cook for 25 minutes.

Heating a sauce pan of boiling water, add a touch of salt, when the water is a rolling boil add the pasta. depending on the pasta will depend on how long to cook, check pack for cooking times.

When the pasta is cooked drain and add to the cooked chilli con carne, combine all the ingredients together. Pour into a large dish suitable for oven use.

Heat the grill to a medium heat

To make topping grate all the cheese into a bowl alone with natural yoghurt, salt and pepper. Spoon over the chilli and pasta and sprinkle with breadcrumbs and a drizzle of olive oil

Heat until the grill until the cheese has melted and has a light brown grilled edges.