1red bell pepper de-seeded and chopped into large chunks
1yellow bell pepper de-seeded and chopped into large chunks
1large or 2 small courgette(zucchini) chopped into chunks
2clovesgarlic peeled and minced
28oz(2 x 400g) tinned chopped tomatoes
1/2cup(120ml) double (heavy) cream
3packed cups(100g) fresh baby spinach
1packed cup(100g) strong cheddar cheese grated
1packed cup(100g) mozzarella grated
Small bunch parsley roughly torn
Preheat the oven to 190c/375f. Boil a large pan of water and cook the pasta for 1 minute less than recommended on the pack. Drain.
Whilst the pasta is cooking, heat the oil on a medium heat, in a large frying pan. Add the red onion and cook for a 3-4 minutes until the onion started to soften.
Add the chopped peppers, courgette, salt, pepper, garlic, tomato puree, oregano and thyme. Stir and cook for 2-3 minutes.
Stir in the tinned tomatoes and cream, bring to a gentle bubble, then add the pasta and spinach. Stir everything together, then transfer to a large baking dish.
Top with the cheddar and mozzarella, and place in the oven for 20-25 minutes, until the cheese is golden brown.
Take out of the oven and top with parsley before serving.
Can I make it ahead?Yes! You can make ahead up to the point where you have sprinkled the cheese on, then cool, cover with foil and refrigerate for up to a day. Take out of the fridge for an hour before baking it, to take the chill off the dish (otherwise you mind find you get a cold spot in the middle when baking it). Keep the foil on and heat in the oven at 190C/375F for about 10 minutes, then remove the foil and continue to heat for a further 15 minutes, until hot throughout.Note: the dish will be a little less saucy if you make it ahead, as the pasta will absorb more of the liquid. You can a few tablespoons of stock or hot water before heating the pasta to ensure it’s still saucy if you like.Will it freeze?Yes, once cooked cool quickly, cover and freeze. Defrost in the refrigerator overnight, then take out of the fridge for an hour before cooking it. Reheat in the oven (covered in foil) at 190C/375F for about 20-25 minutes until hot throughout. Add a few tablespoons of stock or hot water when reheating the pasta to ensure it’s still saucy.Nutritional Information is per serving