This is a simple yet very satisfying dish which is a regular staple at our family meal-times. It is also open to lots of variations of both pasta type (penne is good) and vegetable (roasted aubergines work really well). I’ve had requests from my children to add baked beans in next time!
Serves 4 to 6
500g good quality dried pasta shapes (I used shells)
2 medium onions, peeled and roughly chopped
3 peppers of mixed colours, deseeded and roughly chopped
2 courgettes, roughly chopped
5 tbs olive oil
3 tins of good quality chopped tomatoes
1 tbs each of dried oregano, basil and Herbes de Provence
100g mature cheddar cheese, grated
1. Preheat the oven to 220C. Add the chopped vegetables to a large baking tray, drizzle with the olive oil and sprinkle generously with salt and freshly ground pepper. Roast for 25 minutes, stirring regularly.
2. Meanwhile, add the pasta to a large pan of salted boiling water and boil for 5 minutes. Drain and sprinkle with olive oil then set aside.
3. In a large casserole dish, add the roasted vegetables, pasta, tomatoes and herbs and stir well. Cover generously with the cheese and bake at 180C for 20 minutes until brown.
4. Serve immediately with a green salad.