Preheat oven to 180c/350F/Gas mark 4
Add the oil to a large frying pan or skillet, over medium heat.
Proceed to saute the onion and garlic until soft and translucent
Add the celery and mixed bell peppers and cook for 2-3 minutes
Once the veggies are soft, pour the passata and chopped tomatoes into the pan and fold the vegetables into the tomato sauce.
Let the tomatoes sauce heat through for 2 minutes before adding the bay leaves and herbs then stir all of the ingredients together.
Reduce the heat to low and allow to simmer for approximately 10 minutes (15-20 if you want more depth in flavour). Add more passata if the sauce starts to recede if cooking for longer.
Once cooked, remove from the stove and set aside to cool down then discard the bay leaves.
Pour the mixture into a high speed blender and puree into a smooth sauce.
Bring a saucepan with water and fusilli to the boil, make sure to stir and/or move a slotted spoon in a back and forth motion. Once the pot has boiled reduce the heat and cook the pasta to slightly firm (al dente) Around 3-4 minutes, start testing the pasta at 30 -1 minute intervals until it is firm but not crunchy.
Drain off the water (use a colander if needed)
Pour the sauce onto the fusilli and fold really combine both the sauce and fusilli together.
Top the pasta with cheese, spreading evenly, use more cheese if needed
Bake in the oven for 10-15 minutes until cheese is slightly golden.