Preheat your oven to 190°C (170°C for fan ovens) or Gas Mark 5.

In a large roasting tin, combine your chopped bell peppers, aubergine, courgette, and onion. Drizzle generously with olive oil and season with salt and pepper. Toss gently to coat and set aside.

Place the roasting tin inside the oven and roast the vegetables for 45 minutes, turning occasionally.

After 45 minutes, add the cherry tomatoes, minced garlic, and fresh basil to the roasting tin and roast for an additional 10-15 minutes.

While the vegetables finish roasting, boil a large pot of salted water and cook your pasta, following package instructions but stopping 2-3 minutes early. Reserve half a cup of the pasta cooking water as you drain.

Mix the cooked pasta with the roasted vegetable medley and gradually stir in reserved pasta water to achieve desired sauce consistency.

Fold in mozzarella cheese and pesto gently.

Transfer the mixture into a baking dish and top with grated Parmesan cheese. Bake for another 10 minutes until cheese is bubbling and golden brown.

Remove from oven and allow to cool for 5-10 minutes before serving.