Serves 4
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  1. Preheat the oven to 200°C/180°C fan/gas mark 6.
  2. Place all of the vegetables in a large baking dish and drizzle with the olive oil. Season with salt and pepper and roast for 15 minutes, stirring halfway through.
  3. Meanwhile, bring a large pot of salted water to the boil and cook the pasta for two minutes less than specified on the package instructions, until just barely al dente.
  4. Remove the vegetables from the oven and stir in the chopped tomatoes, oregano, spinach and 200ml of water. Stir in the cooked pasta.
  5. Top with the grated cheese and return to the oven. Bake for 20 minutes until the sauce has thickened, the cheese is bubbling and the pasta is tender.

Nutrition Facts

Per serving: 613kcals, 14g fat (2.8g saturated), 94g carbs (19.1g sugars), 32.3g protein, 15.9g fibre, 0.347g sodium

DinnerPastaMeat-freeLow-fatMediterranean

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