
This cheesy vegetable pasta bake is packed with aubergine, peppers, courgettes, and a rich tomato-basil sauce. Finished with a golden breadcrumb topping, it makes a satisfying vegetarian dinner that's perfect for weeknights or make-ahead meals.
Cook the penne in well-salted water until just under al dente, about 2 minutes less than the package directions. Reserve about 1 cup of the pasta water, then drain.
Meanwhile, heat 2 tbsp of the olive oil in a large non-stick pan over medium heat. Add the chopped aubergine and cook for 10-15 minutes, stirring often, until soft and deeply golden. Transfer to a bowl.
Add the remaining 1 tbsp olive oil to the pan, then cook the red onion with a pinch of salt for 5-7 minutes until softened. Stir in the sliced peppers and chopped courgettes, and cook for 15-17 minutes until lightly browned. Add the crushed garlic and cook for 1 minute, then stir in the tomato puree and cook for 3-5 minutes until darkened slightly.
Return the aubergine to the pan and add the cherry tomatoes, chopped basil stems, and half of the basil leaves. Simmer gently for 20-25 minutes until thickened, then season to taste.
Heat the oven to 200C/180C fan/gas 6. Stir the drained pasta into the sauce with a generous splash of the reserved pasta water to loosen. Transfer to a baking dish.
Mix the vegetarian hard cheese, mozzarella, cheddar, panko breadcrumbs, and a generous grind of black pepper. Scatter evenly over the pasta and bake for 15-20 minutes until bubbling and golden. Finish with the remaining basil leaves before serving.
Undercook the pasta slightly so it stays firm after baking. If needed, swap the vegetarian hard cheese for Parmesan-style cheese and use regular breadcrumbs instead of panko. The assembled bake can be frozen for up to 3 months; thaw fully before reheating, or bake from frozen covered for 40 minutes, then uncovered for 20 minutes more.




