Mmm Mexican pasta bake

This Mexican pasta bake is one of my all time favourite recipes. It’s pretty easy to make, can be adapted to suit your tastes and it is packed with veg and flavour!
As I say in the video, I have adapted this recipe to be vegetarian so here are the exact steps and measurements I use for my pasta, however you can also find the original meaty recipe here:
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Ingredients:
450g Quorn mince (or any textured protein really)
1 small onion, finely chopped
3 cloves of garlic, crushed - Add more or less according to tastes
1 red pepper, chopped
1 orange pepper, chopped
1 tin of kidney beans (or black beans), drained
500ml of passata
500ml of stock
2 tablespoons of tomato paste
1 tablespoon of mild chilli powder - use normal chilli powder if you prefer spicy food
2 teaspoons of cumin powder
1 teaspoon of oregano
1 teaspoon of paprika
1 tablespoon nutritional yeast
1/4 teaspoon of cayenne pepper (add more of less depending on how much heat you prefer)
250g of pasta
120g of cheese grated - I use 30g per portion if you do this as a big bake though sprinkle it over the top
1 tsp salt
black pepper
olive oil or spray oil
Cook pasta in boiling hot water until al dente, then reserve for a later step
Spray a pan over a medium high heat with olive oil spray
Add onion and fry till softened.
Add ground beef and garlic and cook until browned.
Add in the chopped peppers, passata, stock, tomato paste, spices, herbs and bring to a boil. Reduce heat and simmer for 30mins until sauce thickens. Season as needed with salt and black pepper.
Stir in black beans and pasta and remove from heat.
Preheat oven to 180c or 350f (gas mark 4)
Place in a oven proof dish and top with the grated cheddar.
Bake in oven till cheese has melted and is golden, approx 30 mins.