3 Cheese Veg-Packed Pasta Bake

Heat the oven to 220°C. Bring a large saucepan of salted water to the boil. Finely chop the garlic and prepare the courgettes and tomatoes. Add the pasta and cook until just al dente, then drain well.

Heat the oil in a large frying pan over medium-high heat. Add the sliced courgette with a pinch of salt and cook for about 4 minutes, stirring occasionally, until it begins to soften.

Add the garlic and cook for 30 seconds. Stir in the chopped tomatoes, cherry tomatoes, tomato paste, dried basil, balsamic vinegar, sugar and crumbled vegetable stock cube with about 150 ml water. Simmer for 4–5 minutes and season with black pepper.

Grate the cheddar and Parmesan-style cheese. Drain the mozzarella thoroughly, pat it dry and tear it into bite-sized pieces. Finely chop the parsley, reserving a little for serving.

Stir the drained pasta and most of the parsley through the vegetable tomato sauce. Spoon half into an ovenproof dish and scatter over the cheddar. Add the remaining pasta, then top with the mozzarella and Parmesan-style cheese. Bake for 5–10 minutes until bubbling and golden.

Remove the pasta bake from the oven and rest for 2 minutes. Scatter over the reserved parsley, add a generous grind of black pepper and serve hot.