Heat the oil in a medium pan and fry the onions for 5 minutes until softened and lightly golden, then stir in the garlic and cook for a further minute.
Mix in the MAGGI Rich & Rustic Tomato Sauce, borlotti beans, water and the MAGGI Vegetable Bouillon and bring to a simmer for 10 – 15 minutes. Add a few dashes of Worcestershire sauce and season with black pepper to taste.
While the sauce is simmering, cook the pasta according to pack instructions, refresh and drain. Stir the pasta into the sauce and place in an ovenproof dish.
Scatter the grated cheese over the top followed by the MAGGI Southern Fried Crunchy Bake.
Bake in an oven pre-heated 200˚C/ Fan 180˚C/ Gas Mark 6 for 20-30 minutes or until above 75°C and golden.