Baked Ratatouille Tortiglioni With Goats' Cheese

Before you begin...

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Now, let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil a kettle

Heat a large, wide-based, hob-safe oven-proof casserole dish with a matching lid with a drizzle of olive oil over a medium heat

Peel and chop your red onion[s] into wedges

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and chop into large, bite-sized pieces

Top, tail and cut your courgette[s] in half lengthways, then chop into large chunks

Add the chopped pepper, courgette chunks and onion wedges to a baking tray with a generous drizzle of olive oil and a pinch of salt and pepper

Tip: Cooking for 4 or more? Use 2 trays!

Put the tray[s] on the bottom shelf of the oven and cook for 30 min or until golden and cooked through – this is your roasted veg

Meanwhile, crush your garlic open by squashing with the side of a knife and remove the skin

Add the crushed garlic to the dish with your chilli flakes (can't handle the heat? Go easy!) and cook for 30 secs

Sprinkle in your vegetable stock mix, then add your chopped tomatoes, Henderson's Relish, dried basil and 450ml [650ml] [850ml] boiled water

Bring to the boil over a high heat

Stir through your tortiglioni, then cover with a lid and put the dish in the oven for 25-30 min or until the pasta is cooked through

Tip: Nestle as much of the pasta as you can into the sauce to help it cook evenly!

Give the tortiglioni a stir and the roasted veg on the tray[s] a good mix up after 15 min

Use this time to clear up, set the table, have a cup of tea or simply chill!