Ingredients

400 g (14 oz) dried pasta shapes (rigatoni recommended)

1 tbsp vegetable oil

1 large red onion, peeled and chopped into wedges

1 red bell pepper, de-seeded and chopped into large chunks

1 yellow bell pepper, de-seeded and chopped into large chunks

1 large or 2 small courgettes (zucchini), chopped into chunks

¼ tsp salt

¼ tsp pepper

2 cloves garlic, peeled and minced

1 tbsp tomato puree (tomato paste in the US)

½ tsp dried oregano

½ tsp dried thyme

2 x 400 g (2 x 14 oz) tinned chopped tomatoes

120 ml (½ cup) double (heavy) cream

100 g (3 packed cups) fresh baby spinach

100 g (1 cup) strong cheddar cheese, grated

100 g (1 cup) mozzarella, grated

Small bunch parsley, roughly torn

Instructions

Step 1: Preheat your oven to 190°C (375°F) fan. Bring a large pan of water to a boil and cook the pasta for 1 minute less than the time suggested on the package. Drain and set aside.

Step 2: While the pasta cooks, heat the vegetable oil in a large frying pan over medium heat. Add the red onion and cook for 3-4 minutes until it begins to soften.

Step 3: Add the chopped red and yellow bell peppers, courgette, salt, pepper, minced garlic, tomato puree, oregano, and thyme. Stir and cook for 2-3 minutes to combine the flavors.

Step 4: Pour in the tinned chopped tomatoes and double cream. Bring the mixture to a gentle bubble and let it simmer briefly to thicken slightly.

Step 5: Add the drained pasta and fresh baby spinach to the sauce and vegetables. Stir everything together thoroughly, then transfer the mixture to a large baking dish.

Step 6: Sprinkle the grated cheddar and mozzarella evenly over the top. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and golden brown.

Step 7: Remove from the oven and scatter the torn parsley over the top before serving. Enjoy warm!

Tips & Variations

For extra flavor, add a pinch of chili flakes with the herbs to give the dish a mild kick.

Feel free to swap the vegetables for others you have on hand, like mushrooms or courgette for a different texture.

Use a mix of cheeses such as parmesan or gouda along with mozzarella and cheddar for a richer taste.

If you prefer a lighter version, substitute the double cream with half-and-half or a plant-based cream alternative.

FAQs

Can I use fresh tomatoes instead of tinned tomatoes?

Yes, you can use fresh tomatoes. Use around 4-5 ripe tomatoes, chopped finely. Cook them down in the pan until they break down into a sauce-like consistency before adding the cream.

Is it possible to make this dish vegan?

Absolutely. Use plant-based cream and substitute the cheese for vegan alternatives. Make sure the pasta you choose is egg-free as well.