Ingredients:
450 grams Fusilli
2 tablespoons olive oil
2 bell peppers, sliced
1 onion, sliced
2 garlic cloves, minced
1 Kg tomatoes, crushed
1 cup chicken stock
1 tablespoon parsley, chopped
1 teaspoon basil
100 grams Cheddar cheese, grated
salt and black pepper

Directions:
Preheat the oven to 180°C (Gas mark 4). In a large, nonstick skillet, heat the oil over a medium-high heat. Add the pepper slices and onion; cook, stirring occasionally, until tender, for about 7 minutes. Add the garlic and cook for 1 minute longer.
Add the tomatoes and stock; bring to a boil and continue to cook for 10 minutes. Stir in the parsley, oregano, salt and black pepper.
Meanwhile, cook the pasta according to package directions. Drain and place in a large baking dish. Add sauce; mix well and sprinkle with cheese. Cover and bake for 10 minutes or until the cheese is melted.