Heat oil on medium heat in a large saucepan and add the garlic, onion, and bacon. Cook for 5 minutes or until onion is translucent

Add bay leaf, passata, stock cube, vinegar and sugar. Bring to a low simmer and cook for 5 minutes

Remove from heat and add the herbs, penne and seasoning

Gently stir to combine and place the pasta mix in a 1.5 litre oven proof baking dish. Top with goats cheese and parmesan

Place in a pre-heated 200°C oven for 15 minutes or until golden brown

To serve, top with a sprinkle of the extra fresh herbs and grated Parmesan