Ratatouille Pesto Pasta Bake Recipe

Ingredients

• 300g wholewheat pasta shapes, such as penne or fusilli
• 2tbsp olive oil
• 1 courgette, cut into 2.5cm cubes
• 1 medium aubergine, cut into 2.5cm cubes
• 1 red pepper, cut into 2.5cm cubes
• 1 red onion, cut into thin slices
• salt and pepper
• 2 garlic cloves, crushed
• 2 x 400g tins chopped tomatoes
• 2 tbsp balsamic vinegar
• 1 tbsp tomato paste
• 2 tbsp torn fresh basil leaves or 2 tbsp basil pesto
• 100g grated Kerrygold Mature Cheddar
• green salad, to serve