Preheat the oven to 180°C/350°F/Gas Mark 4.

Crush the garlic and dice the onion. Trim the courgette and cut into 2 cm chunks. Chop the pepper into chunks.

Thinly slice the mushrooms. Chop the chorizo into 1 cm chunks.

Bring a pot of water to boil. Add the rigatoni and cook for 12 minutes.

Heat a frying pan over high heat. Add the courgette and cook for 4 minutes.

Add the chorizo, onion, and pepper and cook for 5 minutes.

Add the mushrooms and cook for 6 minutes.

Add the garlic and fry for 1 minute.

Add 50ml of water, chopped tomatoes, vegetable stock, tomato puree, and mixed herbs to the pan.

Bring the sauce to a boil, then reduce the heat and simmer for 10 minutes.

Drain the pasta and add it to the sauce. Stir to combine.

Pour the pasta mixture into an oven-proof dish and top with torn mozzarella and grated cheddar cheese.

Bake in the oven for 15 minutes, or until the cheese is melted and bubbly.

Split into two bowls and serve hot.