Preheat the oven to 200°C (400°F).

Cook the penne pasta according to package instructions. Drain and set aside.

In a large pan, sauté sliced carrots, bell pepper, and diced onion in olive oil until softened.

Add cherry tomatoes and vegetable stock to the pan. Simmer for 5-7 minutes until the tomatoes start to burst and release their juices.

Combine the cooked penne pasta with the vegetable and tomato mixture. Stir well to coat the pasta with the flavors.

Transfer the pasta and vegetable mixture into a baking dish. Sprinkle the cheese over it.

Bake in the preheated oven for 20-25 minutes or until the cheese is golden and bubbly.

Remove from the oven, let it cool for a few minutes, and then serve hot.