Preheat your oven to 190°C (170°C Fan) or Gas Mark 5.

In a large roasting tin, add chopped peppers, aubergine, courgette, and onion. Drizzle with olive oil and season with salt and pepper. Toss until well-coated.

Roast the vegetables in the preheated oven for 45 minutes, stirring twice.

Stir in cherry tomatoes, chopped tomatoes, minced garlic, and torn basil leaves. Roast for an additional 10-15 minutes.

Meanwhile, bring a large pot of salted water to a boil. Cook rigatoni or penne until al dente, about 2-3 minutes less than package directions. Reserve 4-6 tablespoons of pasta water, then drain.

Fold the drained pasta into the vegetable mixture. Add reserved pasta water gradually to loosen the sauce.

Stir in mozzarella cheese and pesto until well combined.

Sprinkle grated Parmesan cheese on top, then bake for about 10 minutes until bubbly and golden.

Let the dish rest for 5-10 minutes before serving.