Riccioli pasta, bacon, passata tomatoes, basil, basil oil, parsley, oregano, white onion, cheddar.
1) Put on the riccioli to boil in hot salted water for about 8 minutes - leave it al dente so that it softens in the oven.
2) Peel and finely dice a white onion and saute with a splash of basil oil until soft. Add a tablespoon of basil, oregano and parsley and stir through.
3) Add the passata tomatoes and stir through, adding thin strips of bacon.
4) Strain the pasta and add to the sauce. Stir through and transfer to a casserole dish. Top with a generous layer of grated cheese, cover and bake in the oven for 6-7 minutes before serving.