Vegetable pasta bake

A nice simple mid-week evening meal.

Onions, garlic, carrot, chopped green chilli and celery made a soffritto softened in olive oil, to which I added a chopped courgette, chopped red and green peppers, some sliced mushrooms, chopped parsley, salt and pepper and a carton of tomato passata.

This was simmered until the vegetables were starting to soften and then some cooked pasta shapes were added and the dish was topped with grated Cheddar and Parmesan cheeses.

This was then baked until the top was golden and bubbling and eaten with some slices of garlic baguette.

A quick and simple comfort food supper, ready in about 40 minutes.