Ingredients:

14 0z (400 g) dried pasta shapes

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 courgette (zucchini) chopped into chunks

1/4 tsp salt

1/4 tsp pepper

2 cloves garlic peeled and minced

1 tbsp tomato puree

½ tsp dried oregano

½ tsp dried thyme

28 oz (2 x 400 g) tinned chopped tomatoes

1/2 cup (120 ml) double (heavy) cream

3 packed cups (100 g) fresh baby spinach

1 packed cup (100 g) strong cheddar cheese grated

1 packed cup (100 g) mozzarella grated

small bunch parsley roughly torn

Directions:

1. Preheat the oven to 190c/375f. Boil a large pan of water and cook the pasta for 1 minute less than recommended on the pack. Drain.

2. Whilst the pasta is cooking, heat the oil on a medium heat, in a large frying pan. Add the red onion and cook for a 3-4 minutes until the onion started to soften.

3. Add the chopped peppers, courgette, salt, pepper, garlic, tomato puree, oregano and thyme. Stir and cook for 2-3 minutes.

4. Stir in the tinned tomatoes and cream, bring to a gentle bubble, then add the pasta and spinach. Stir everything together, then transfer to a large baking dish.

5. Top with the cheddar and mozzarella, and place in the oven for 20-25 minutes, until the cheese is golden brown.

6. Take out of the oven and top with parsley before serving.

Bon Appetit!