3 Cheese Veg-Packed Wholewheat Pasta Bake

Preheat the oven to 240ºC/ 220ºC (fan)/ gas 9

Boil a kettle

Peel and finely chop (or grate) your garlic

Add your wholewheat tortiglioni to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 10-12 min or until cooked with a slight bite

Once cooked, drain the wholewheat tortiglioni

Reboil half a kettle

While the pasta is cooking, top, tail and chop your courgette[s] into quarters lengthways, then slice finely

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add the sliced courgette and cook for 4 min or until beginning to soften

Meanwhile, dissolve your vegetable stock mix, dried basil, balsamic vinegar, tomato paste and 1 tsp [1 1/2 tsp] [2 tsp] sugar in 100ml [130ml] [150ml] boiled water – this is your stock

Cut your cherry tomatoes in half

Once the courgette is beginning to soften, add the chopped garlic to the pan and cook for 30 secs

Add the stock with the halved cherry tomatoes and chopped tomatoes and bring to the boil over a high heat

Season with a pinch of salt and a generous grind of black pepper and cook for 3-4 min further - this is your veg-packed sauce

Grate your cheddar cheese

Drain and tear your mozzarella into rough bite-sized pieces

Chop your basil finely, including the stalks

Add the drained wholewheat tortiglioni to the veg-packed sauce with the chopped basil (save some for garnish!) and mix it up - this is your veg-packed pasta

Add half the veg-packed pasta to an oven-proof dish, then top with the grated cheddar

Top with the remaining veg-packed pasta, torn mozzarella and grated Italian hard cheese and put the tray in the oven for 5-10 min or until all the cheese has melted – this is your 3 cheese veg-packed pasta bake