Prepare the onion, tomatoes and mushrooms.

Heat the olive oil in a frying pan or skillet.

Add the chopped onion and cook until it starts to soften.

Add the butter and allow it to melt then add the sliced mushrooms and cook for a while until they start to dry out a little.

Add the white wine and cook until the alcohol begins to evaporate.

Add the tomato concentrate and stir it with the mushrooms until it begins to melt.

Then add the passata and stock and let the sauce simmer for about a quarter of an hour.

Five minutes before the sauce is ready add the cherry/ datterini tomatoes

Add salt and pepper to taste.

Ladle some sauce onto the bottom of a non-stick oven dish and spread it so it covers the whole of the bottom of the dish.

Place a layer of halved candele on top of the sauce, leaving a little space between the pieces of pasta

Cover the candele with sauce, mozzarella pieces and a sprinkling of parmesan cheese.

Repeat this process until you have used all the pasta, finishing with plenty of sauce, then mozzarella, a few fresh basil leaves and a sprinkling of parmesan cheese.

Cover the dish with aluminium foil and bake in a preheated oven for about 30/40 minutes at 180°.

Remove the aluminium foil for the last 15 minutes. If the pasta is still too hard at this point or the dish is drying out add some more vegetable stock around the edges.

Remove from the oven when the pasta is cooked al dente and the top has browned.

Allow the baked candele 5-10 minutes to cool before cutting and serving.

Serve with extra parmesan if required.