Mexican-style Pasta Al Forno

• Chop the onion and crush or mince the garlic.
• Dice the bell pepper. 
• Heat a light drizzle of olive oil in a deep frying pan over medium-high heat. Fry the onion and bell pepper for 4 minutes.
• Add the garlic and Mexican-style spices* and fry for 2 more minutes.

*Take care, this ingredient is spicy! Use as preferred.

• Meanwhile, dice the tomato. Drain the corn.
• Stir the passata, tomatoes and corn into the vegetables and cook for 2 more minutes, then stir in the pasta. Add pasta water as preferred, then season to taste with salt and pepper.
• Transfer to an oven dish, top with the cheddar and smoky tomato ketchup, along with half of the grated cheese.
• Bake in the oven for 5 minutes or until the cheddar has melted.