Mediterranean Pasta Bake 

Ingredients

2 tbsp olive oil 
2 medium courgettes, chunkily chopped 
1 each red, yellow, green and orange pepper, chunkily chopped 
1 aubergine, chunkily chopped
2 red onion, chunkily chopped 
1 fennel, roughly chopped 
2 cloves garlic, roughly chopped 
2 x 400g tins chopped tomatoes  
1 pkt basil leaves, roughly chopped 
1 tsp tomato puree 
400g penne or fusilli pasta 
2 bay leaves 

Method

1. Preheat your oven to 220C. In a large oven tray mix all the vegetables up. Pour in the olive oil and season with salt and pepper. Mix everything together. Put in the oven and roast rapidly for 12 minutes.
2. Whilst the vegetables are roasting, in a saucepan add the chopped tomatoes and tomato puree. Slowly bring to the boil then simmer for 10-15 mins. Add the basil leaves stir through. Take a stick blender and blitz thoroughly until you have a smooth sauce.
3. Check your roasting vegetables after they have had 12 minutes, shake the tray to turn them all. Return to the oven for a further 12-15 mins until cooked and charred on the edges.
4. In another saucepan bring 2 ltr of salted water to the boil. Add the bay leaves (optional). Add the pasta and return to the boil. Cook for 8 mins. Drain.
5. Remove the roasted vegetables from the oven and stir into the tomato sauce, add the cooked pasta and stir to combine thoroughly. Check for seasoning.
6. Turn the whole lot into a shallow ovenproof dish. Sprinkle all over with the grated cheese.
7. Return to the oven set at 190c and cook for 24-30mins. Serve piping hot.