1: Preheat the oven to 220C/Fan 200C/Gas 7.

2: Bring a large saucepan of salted water to the boil over a high heat. Add the penne, stir well and cook, according to packet instructions, until al dente.

3: Meanwhile, set another large pan over a high heat and add the oil. When hot, add the onion and sauté for 4-5 minutes until softened. Add the garlic and cook, stirring, for 2 minutes; add a splash of water when it starts to catch. Stir in the paprika and cook for 1 minute.

4: Add the roasted peppers, passata, tomatoes and oregano. Pour the 100ml water into the passata jar and swirl it around then pour into the pan. Bring to a gentle simmer and cook for 5-10 minutes.

5: Meanwhile, mix the ricotta and chopped sage together in a bowl and season with salt and pepper to taste.

6: Drain the pasta in a colander and rinse under cold water to cool completely. Drain and set aside.

7: Stir the spinach and basil through the pepper and tomato sauce until wilted. Season with salt and pepper to taste. Add the pasta to the sauce and stir to coat. Transfer the mixture to a large baking dish, about 32 x 28 cm and 6-7cm deep, spreading it evenly.

8: Scatter over the diced mozzarella, dot with the ricotta mixture and sprinkle with the grated parmesan. Bake on a high shelf in the oven for 20-25 minutes. Serve with a bowl of leaves on the side.

9: To freeze: cool and pack in one or two lidded foil container(s). Defrost fully in the fridge, then remove the lid(s) and reheat in an oven preheated to 220C/Fan 200C/Gas 7 for 20-25 minutes until hot all the way through. If the surface appears to be browning too quickly, cover loosely with foil.