Baked Ratatouille Tortiglioni With Goats' Cheese

1.Preheat the oven to 220°C/200°C (fan)/gas 7.

2.Boil a kettle.

3.Heat a large, wide-based, hob-safe oven-proof casserole dish with a matching lid with a drizzle of olive oil over medium heat.

4.Peel and chop your red onion(s) into wedges.

5.Deseed your pepper(s) (scrape the seeds and pith out with a teaspoon) and chop into large, bite-sized pieces.

6.Top, tail, and cut your courgette(s) in half lengthways, then chop into large chunks.

7.Add the chopped pepper, courgette chunks, and onion wedges to a large mixing bowl with a generous drizzle of olive oil and a pinch of salt and pepper.

8.Tip: Cooking for 4 or more? Use 2 trays!

9.Put the tray(s) in the oven for 20-30 min or until golden and cooked through — this is your roasted veg.

10.Meanwhile, crush your garlic clove(s) open by squashing with the side of a knife and remove the skin(s).

11.Add the crushed garlic to the pan with your chilli flakes (can't handle the heat? Go easy!) and cook for 30 secs.

12.Sprinkle in your vegetable stock mix, then add your chopped tomatoes, Henderson's Relish, dried basil, and 450ml (650ml) boiled water.

13.Bring to the boil over high heat.

14.Stir through your tortiglioni, then cover with a lid and put the dish in the oven for 25-30 min or until the pasta is cooked.

15.Tip: Nestle as much of the pasta as you can into the sauce to make it cook evenly!

16.Stir the tortiglioni in the dish from time to time to avoid the top layer of it burning!

17.Once the pasta is super soft, set the table, have a cup of tea or tidy up!

18.Stir the roasted veg through the pasta and season with a generous pinch of salt — this is your baked ratatouille tortiglioni!

19.Crumble your goats' cheese all over.

20.Season with a grind of black pepper.

21.Dig in!