In a large pot add 500g pasta with boiling water and a large pinch of salt. Allow to cook for around 8 minutes until al dente
Meanwhile prepare the diced red onion, garlic, mushrooms, olives and drain the black beans
Drain the pasta and place back into the same pot, add in the red onion, garlic, mushrooms, olives, spinach, basil, oregano, black beans, olive oil, passata, salt and pepper and stir until well combined
Now top with the grated cheese and place in the oven at 200C with the lid on for 10 minutes (optional, this helps the cheese melt first)
Remove the lid (if you used) from the pot and bake for a further 20 minutes until golden and crispy
Serve it straight to the table in the pot ready to tuck in.Store leftovers in a sealed container in the fridge overnight and have for lunch/dinner the next day.