Roasted Vegetable and Pesto Pasta Bake

Ingredients

• 1 courgette
• 1 red pepper
• 200 g cherry tomatoes
• 300 g penne pasta
• 4 tbsp green pesto
• 150 ml crème fraîche
• 125 g mozzarella
• 2 tbsp olive oil

Method

1. 1

   Preheat the oven to 200°C (180°C fan). Chop the courgette and pepper into chunks and halve the cherry tomatoes. Toss with olive oil, spread on a baking tray and roast for 20 minutes.

2. 2

   Cook the penne for 2 minutes less than packet instructions, then drain.

3. 3

   Mix the pesto and crème fraîche together in a large bowl. Season lightly.

4. 4

   Stir the drained pasta and roasted vegetables into the pesto cream and tip into an ovenproof dish.

5. 5

   Tear the mozzarella over the top and bake for 15–20 minutes until golden and bubbling.