1. In a large pan or work, add the oil on a medium heat and fry the onion, pepper and mushrooms for 5 mins. Stir in the mince and garlic and fry for another 5 mins. Tip in the tomatoes, chipotle paste and vegetable stock, season with salt & pepper and bring to the boil. Reduce the heat and simmer for 30 mins.

2. Pre heat the oven to 180 degrees. For the last 15 mins, cook the pasta in a large pan according to instructions, then drain whilst reserving a splash of water. Return back to the pan, add the reserved water and warm through the ricotta cheese on a low heat. Add half of the cheddar cheese and continue to stir through.

3. Transfer the Bolognese into a large oven proof dish and pour the pasta shells on top followed by the remaining cheddar cheese and pecorino cheese. Bake in the oven for 20 mins until golden and crispy.