Preheat your oven to 190°C (375°F).

In a large roasting tin, combine chopped peppers, aubergine, courgette, and onion. Drizzle with olive oil, salt, and pepper, and roast for about 45 minutes, turning vegetables twice.

Add cherry tomatoes, canned chopped tomatoes, minced garlic, and fresh basil to the roasting tin and roast for an additional 10-15 minutes.

While vegetables are roasting, cook the pasta in a large pot of salted water until al dente, reserving 4-6 tablespoons of cooking water before draining.

In a bowl, combine drained pasta with roasted vegetables and reserved cooking water, stirring gently to mix.

Fold in mozzarella cheese and pesto, then transfer to a greased baking dish.

Sprinkle grated Parmesan cheese on top and bake for an additional 10 minutes until the cheese is bubbling and golden.

Let it rest for 5-10 minutes before serving.