Roasted veg and mozzarella pasta bake

Name: Roasted veg and mozzarella pasta bake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Ingredients: 300 g Penne; 2 Courgettes, chopped; 2 Peppers, chopped; 1 Red onions, cut into wedges; 200 g Cherry tomatoes; 30 ml Olive oil; 500 g Passata; 0.5 Garlic, cloves, crushed; 3 g Dried oregano; 125 g Mozzarella, torn; 30 g Vegetarian hard cheese, grated; 5 g Salt

Sweet roasted courgette and peppers in tomato sauce, with a golden mozzarella top.

Ingredients

300 g Penne
2 Courgettes, chopped
2 Peppers, chopped
1 Red onions, cut into wedges
200 g Cherry tomatoes
30 ml Olive oil
500 g Passata
0.5 Garlic, cloves, crushed
3 g Dried oregano
125 g Mozzarella, torn
30 g Vegetarian hard cheese, grated
5 g Salt

Method

Heat the oven to 220°C (200°C fan). Toss the courgettes, peppers, onion and tomatoes in the olive oil on a large tray with the salt.
Roast for 25 minutes, until soft and lightly charred.
Meanwhile, cook the penne for 8 minutes, just short of done, and drain.
Stir the passata, garlic and oregano into the roasted veg, then mix in the pasta. Tip into a baking dish.
Top with the mozzarella and hard cheese. Bake at 200°C (180°C fan) for 15 minutes until bubbling.