Bring a large pan of water to boil and add the pasta. Cook until al dente (still firm but edible). Drain well and set aside.
Meanwhile, In a small bowl using your hands knead together mince, red chilli and black pepper.
Spritz a large pan with low fat cooking spray, bring to a medium heat and add the mince. Cook until brown and then place on a few pieces of kitchen roll to drain.
In the same pan add half a tin of chopped tomatoes, onion, garlic, red pepper, basil and salt. Simmer covered for 5 minutes on a medium heat.
Add mushrooms, tomato puree, passata and the rest of the chopped tomatos. Simmer uncovered for 15 minutes until most of the water has reduced.
Preheat the oven to 200c/180c fan/gas 6
Add the pasta and mince into the mix and simmer for a further 5 minutes stirring often.
Place half of the pasta mixture in to a baking dish, top with the mozzarella and half of the pepperoni, layer the rest of the pasta mixture and top with grated cheddar cheese and the rest of the pepperoni.
Place into the oven for 20 - 25 minutes or until crispy and golden. Serve and enjoy!