Heat the olive oil in a large frying pan. Add onions and cook over a medium heat until softened.

Add the garlic and continue to cook for 2 minutes.

Stir in the can of tomatoes, herbs and tomato paste and mix together.

Pour in the stock, season with salt & pepper and bring to the boil.

Let it cook & bubble for a good 20 minutes, stirring occasionally. You want to end up with a good thick sauce.

Stir in the chicken and heat through for around 5-10 minutes.

Meanwhile cook the cheese sauce and pasta.

Melt the butter in a saucepan over a medium heat.

Stir in the flour.

Using a whisk or wooden spoon, gradually add in the milk, stirring all the time.

Continue stirring over a medium heat until the mixture has thickened to sauce consistency.

Stir in the grated cheese and continue stirring until the cheese has all been incorporated and you have a thick creamy sauce.

Cook the pasta according to packet instructions.

Drain the cooked pasta and return to the saucepan.

Stir in the chicken ragu and cheese sauce and mix well together.

Tip all the ingredients into an ovenproof dish, sprinkle the cheese over the top and bake in the oven at 400F / 200C or under a preheated broiler until the cheese on top is bubbling and starting to brown.