Name: Vegetable Pasta Bake
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4
Ingredients: 1 tbsp olive oil; 1 medium onion (150g) (roughly chopped); 4 cloves of garlic (minced); 1/2 tbsp dried oregano; 1/4 scant tsp dried chilli flakes (optional); 1/4 tsp sea salt; 1/4 tsp cracked black pepper; 2 x 400g tins of chopped tomatoes; 150 ml water; 1 tbsp tomato puree; 1/2 tbsp balsamic vinegar (optional); 1 dried bay leaf; 4 or 5 sprigs of fresh thyme; 1 large (160g) courgette (zucchini) (cut in half lengthways then sliced into slightly thick chunks); 1 red bell pepper (140g) (pith and seeds removed and roughly chopped); 140 g canned sweetcorn (drained); 300 g pennoni regati or penne pasta (dry weight); A small handful of basil (chopped); 30 g Panko breadcrumbs, regular breadcrumbs will work too (optional); 35 g vegetarian parmesan (finely grated ); 60 g mature (sharp) cheddar cheese (grated); 125 g ball of mozzarella cheese (sliced or torn)