• 300g Pasta, shell-shaped
  • 2tsp Olive oil
  • 1 Red onion, finely chopped
  • 1 Red pepper, finely chopped
  • 1 Courgette, finely chopped
  • 100g Mushrooms, finely chopped
  • 400g Tinned chopped tomatoes or passata
  • 2tbsp Fresh oregano, chopped
  • 30g Olives, chopped
  • 75g Cheese, grated


  • STEP 1

    Preheat the oven to 180C/350F/ gas mark 4.

  • STEP 2

    Cook the pasta in boiling water until tender, as per the instructions. Drain and set aside.

  • STEP 3

    Heat the oil in a saucepan and sauté the onion, pepper and courgette until soft.

  • STEP 4

    Add the mushrooms and sauté for one minute.

  • STEP 5

    Stir in the chopped tomatoes or passata, oregano and olives.

  • STEP 6

    Pour the vegetable mixture over the pasta in a large casserole dish.

  • STEP 7

    Bake in the oven for 20 minutes, then remove, and sprinkle cheese over the top. Return to the oven for a further five minutes or until cheese is golden brown.