1

To make the tomato sauce, mist a large pan with cooking spray and set over a low heat. Add the onion to the pan, then fry for 6-8 minutes, until soft. Then add the garlic and cook, stirring for 1 minute. Stir in the tomato puree, cook for 2 minutes then add the chopped tomatoes, thyme, balsamic vinegar and agave syrup. Bring to the boil, then reduce to a simmer and cook for 30 minutes, or until you have a thick rich sauce.

2

Fill a large pan with water, add a pinch of salt and bring to the boil. Add the pasta and cook for 10 - 12 minutes, drain then set aside.

3

Mist a nonstick frying pan with cooking spray and fry the chicken and bacon for 2-3 minutes. Add the peppers along with the chilli flakes and oregano, and continue to cook for 6-8 minutes, or until the peppers are softened. Add the tomato sauce to the pan and stir well, then add the pepperoni, stir then remove from the heat.

4

Add the pasta to the tomato sauce mixture and stir to coat. Season to taste, then place in a large baking dish and top with the sliced mozzarella.

5

Preheat the oven to 200°C, fan 180°C, gas mark 6. Bake the pasta bake for 35-40 minutes or until the sauce is bubbling and piping hot throughout and the cheese is melted and golden.

6

Serve the pasta bake with 200g mixed salad leaves on the side.