Preheat the oven to 375 F/ 190 C/ gas mark 5. Boil the pasta in salted water for about 4 minutes (al dente). Strain and set aside.
While the pasta is cooking prepare the sauce. Heat up the oil and fry the onion and garlic over a medium heat for a couple of minutes, then add the tomatoes, red pepper, parsley, tomato puree and wine. Stir, cover and cook for about 5-6 minutes.
Remove from the heat, add seasoning and spices and stir. Blitz the sauce until the larger pieces are broken up (do not puree completely). Taste and adjust the seasoning as necessary.
Place the pasta together with the beans in a medium size casserole dish and stir.
Pour over the sauce stirring a little to combine. Scatter the cheese and drizzle a little oil over the whole thing. Bake in the centre of the oven for 20 minutes.
The beans: I used soya beans but you can use any beans. If using canned beans rinse them before adding into the dish.
The pasta: Either fusilli pr penne would be good options. It is important to cook the pasta al dente (about 4 minutes) before adding into the casserole so it doesn't come out of the oven too soft and mushy. To save time start preparing the sauce while the pasta is cooking.
The tomato sauce: I only blitzed it briefly in order to break up the larger veggie pieces rather than puree it completely so my sauce was semi chunky. But you can puree it until smooth if you prefer that consistency.
Best served immediately. Leftovers can be refrigerated, covered, for up to 3 days. You may want to add a drop of water to loosen the mixture when reheating it.