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Add the pasta to a pan of boiling water and cook for 8-10 minutes. Preheat your oven to 220°C/425°F/Gas 7.
Heat the oil in a large pan and add the courgette (zucchini), pepper and aubergine (eggplant). Cook until softened - about 4-5 minutes.
Add the garlic, cherry tomatoes and sun-dried tomatoes. Then add the stock, balsamic vinegar, tomato puree and dried basil.
Add the chopped tomatoes. Mix well and bring to the boil. Simmer for 3-4 minutes.
Add the spinach. Continue to heat until the spinach has wilted.
Drain the pasta (reserving 60ml/0.25 cup of the water). Add the pasta to the pan with the reserved water and mix so that all the pasta is coated.
Transfer to a large baking dish and cover with the three cheeses.
Bake for 10 minutes or until the cheese has melted. Serve topped with fresh basil.