Preheat your oven to 190°C (170°C Fan) or Gas Mark 5.

In a large roasting tin, combine chopped bell peppers, aubergine, courgette, and onion. Drizzle with olive oil, season with salt and pepper, and toss to coat.

Place the roasting tin in the oven and roast the vegetables for 45 minutes, turning them twice.

After 45 minutes, add cherry tomatoes, chopped tomatoes, minced garlic, and fresh basil to the veggies. Roast for an additional 10-15 minutes.

While the vegetables are roasting, bring a large pot of salted water to a boil and cook the pasta until al dente, about 8-10 minutes. Reserve 4-6 tablespoons of the cooking water before draining.

Combine the drained pasta with the roasted vegetables in the roasting tin and pour in the reserved cooking water, tossing gently.

Stir in mozzarella cheese and pesto until evenly distributed.

Sprinkle with grated Parmesan cheese and return to the oven for an additional 10 minutes.

Allow the pasta bake to cool for 5-10 minutes before serving.