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.

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

Heat a frying pan on high. Add the courgette and cook for 4 minutes. Add the onion and pepper and cook for 5 minutes.

Add the mushrooms and fry 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 frying pan.

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

Add the cooked pasta to the sauce and stir to combine.

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

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

Split into two bowls and enjoy!