Step 1

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.

Step 2

Heat the oil in a large pan and add the courgette (zucchini), pepper and aubergine (eggplant). Cook until softened - about 4-5 minutes.

Step 3

Add the garlic, cherry tomatoes and sun-dried tomatoes. Then add the stock, balsamic vinegar, tomato puree and dried basil.

Step 4

Add the chopped tomatoes. Mix well and bring to the boil. Simmer for 3-4 minutes.

Step 5

Add the spinach. Continue to heat until the spinach has wilted.

Step 6

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.

Step 7

Transfer to a large baking dish and cover with the three cheeses.

Step 8

Bake for 10 minutes or until the cheese has melted. Serve topped with fresh basil.