Bring a large saucepan of water to the boil with ½ tsp salt. 

When boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

While the pasta cooks, halve the bell pepper and discard the core and seeds. Chop into 1cm chunks. 

Peel and grate the garlic (or use a garlic press).

Drain the mozzarella and squeeze out as much liquid as you can. Pat dry with kitchen paper, then tear into small pieces.

Grate the Cheddar cheese. Preheat the grill to high. 

Meanwhile, heat a drizzle of oil in a large frying pan on high heat. 

Once hot, add the pepper chunks. Stir-fry until tender, 5-6 mins. 

Lower the heat to medium and add the garlic and roasted spice and herb blend. Cook for 30 secs more. 

Stir in the tomato puree, red wine stock paste, creme fraiche, honey and water for the sauce (see pantry for both amounts).

Bring the sauce to the boil, then lower the heat and simmer until thickened, 3-4 mins. Taste and season with salt and pepper if needed. 

Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

When ready, combine the cooked pasta and sauce (in whichever pan is biggest). Stir through the harissa paste (add less if you'd prefer things milder). Add a splash of water if it's a little too thick, then transfer to an appropriately sized ovenproof dish.

Scatter over the mozzarella and Cheddar.

Pop the dish under the grill and cook until the cheese is bubbling and golden, 4-5 mins.

When ready, share the harissa pasta bake between your bowls.