Heat oven to 200C/180C fan/gas 6 and boil the pasta
following pack instructions. Meanwhile, tip the pesto,
chilli, tomatoes and paprika into a large ovenproof
dish. Shake 3 tbsp water in the closed pesto jar to
get out the last bits, then pour into the dish and stir
everything together. Drain the pasta, tip into the dish,
season and mix well with half the Parmesan.
Scatter over the goat’s cheese, followed by the
remaining Parmesan, then bake for 15-20 mins until
piping hot and the cheese has melted.