Step 1

Preheat the oven to 200C/180C Fan/Gas

Step 2

Tip the pasta, tomatoes, lentils, tomato purée, courgettes, garlic and oregano into an ovenproof dish, then pour over the stock and season with salt and pepper. Give everything a good mix, then nestle the block of feta in the middle. Cover the dish tightly with kitchen foil, then bake for 30 minutes.

Step 3

Remove the foil, then return the dish to the oven for a further 20 minutes. Remove from the oven, add the basil, then stir everything together until the cheese has melted through the pasta to create a creamy sauce. Serve with a simple green salad.