Ingredients
1 aubergine
1 courgette
1 yellow pepper
1 red pepper
500 g pasta
120 g mature cheddar, grated
1 tbsp olive oil
400 g tinned tomatoes
150 ml vegetable stock
1 onion
2 cloves garlic, crushed
2 tsp oregano
1 tbsp tomato puree
1 tsp olive oil
Instructions
- Preheat oven to 200°C (180°C fan, gas mark 5).
- For the sauce: chop the onion and soften in olive oil with garlic over medium heat. Stir in tomato puree, then add tinned tomatoes, oregano, and stock. Reduce heat and simmer while vegetables roast.
- Chop aubergine, courgette, and peppers into chunks. Toss with olive oil, spread on a baking tray, and roast for 20–25 minutes until softened and caramelized.
- Cook pasta, reducing cooking time by 3 minutes. Drain and transfer to a large casserole dish.
- Lower oven to 190°C (170°C fan, gas mark 4).
- Add roasted vegetables and sauce to the pasta. Stir gently to combine.
- Sprinkle grated cheese evenly over the top.
- Bake for 20–25 minutes, until the top is golden and crisp.
- Serve with salad and garlic bread.
Notes
- Swap cheddar for mozzarella, feta, or a mix of cheeses.
- Add olives or capers for extra Mediterranean flavor.
- Mix in spinach or kale before baking for added greens.
- Use whole wheat or gluten-free pasta if preferred.
- Make it spicy with chili flakes or harissa paste.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 portion
- Calories: 454
- Sugar: 8g
- Sodium: 620mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 6g
- Protein: 17g
- Cholesterol: 30mg
