The idea of pasta and baked beans together in a single dish might sound strange, but it actually works incredibly well in this flavourful, cheese-topped pasta bake.
Warm the oil in a pan over a medium heat. Add the onion, garlic, carrot and celery and fry for about 5 minutes, stirring regularly until soft.
Add the beans, tomatoes, tomato puree, paprika and 200ml water. Bring to the boil then simmer for about 10 minutes.
Put the pasta on to cook in plenty of boiling water. You want it to slightly undercook, so aim for about 8 minutes.
When the pasta is done, drain it and add it to the sauce. Fold through.
Transfer your pasta and baked beans mixture to a greased roasting tray.
Cover with the mozzarella. Scatter the parsley on top along with plenty of black pepper.
Bake for 10 minutes until bubbling.
Serve and enjoy.
Video
Notes
Once cooled and within two hours of making, transfer the pasta and baked beans to a suitably sized sealed container and place in the fridge. It should keep for 3-5 days.