Add 125 g Pasta to a pan of boiling water and cook for 8-10 minutes. Preheat your oven to 220°C/200°C(fan)/425°F/Gas 7.
Heat 1 tablespoon Olive oil in a large pan and add 1 Courgette (zucchini), 1 Bell peppers and 1 Aubergine (eggplant). Cook until softened - about 4-5 minutes.
Add 2 Garlic clove, 90 g Cherry tomatoes and 40 g Sun-dried tomatoes. Then add 100 ml Vegetable stock, 1 tablespoon Balsamic vinegar, 1 tablespoon Tomato puree and 1 teaspoon Dried basil.
Add 200 g Chopped tomatoes. Mix well and bring to the boil. Simmer for 3-4 minutes.
Add 60 g Spinach. Continue to heat until the spinach has wilted.
Drain the pasta (reserving 50 ml Pasta water). Add the pasta to the pan with the reserved water and mix so that all the pasta is coated.
Transfer to a large baking dish and cover with 60 g mozzarella, 40 g Cheddar cheese and 30 g Parmesan.
Bake for 10 minutes or until the cheese has melted. Serve topped with 5 g Fresh basil.
Notes
This dish is a great opportunity to use leftover cheese or any vegetables you have that need using. So feel free to swap ingredients around.
Leftovers will keep in the fridge for a couple of days or in the freezer for up to 3 months.
To make this gluten free, use gluten free pasta.
Make sure all the vegetables are chopped up really small, so they all cook well. You can use a chopping attachment on a food processor if you want to make it a bit easier.
If you want the top of this pasta bake to go really crispy, then you can put it under the grill (broiler) for a couple of minutes.
Reserve a little of the pasta water to add to the sauce to make it nice and silky.
Make sure you don't fully cook the pasta, as it will cook a bit more in the oven and you don't want it going mushy.
We have made our own pasta sauce for this recipe, as we think it is worth the effort. However, you could use your favourite jar of pasta sauce instead, and make this a super easy meal. You might need to adjust the garlic and herbs though, depending on what pasta sauce you are using.
Feel free to use different types of pasta if you already have some in your cupboard.
For a spicier version of this, you can add a pinch of red chilli flakes.