2. Boil a large pan of water and cook 400 gms dried pasta shapes (rigatoni used in this recipe) for 1 minute less than recommended on the package. drain.

3. Whilst the pasta is cooking, heat 1 tbsp vegetable oil on a medium heat, in a large frying pan. add 1 large red onion chopped into wedges and cook for 3-4 minutes until the onion starts to soften.

4. Add 1 red bell pepper deseeded & chopped into large chunks, 1 yellow bell pepper deseeded & chopped into large chunks, 1 large zucchini or 2 small courgette chopped into chunks, 1/4 tsp salt, 1/4 tsp black pepper, 2 minced garlic cloves, 1 tbsp tomato puree, 1/2 tsp dried oregano and 1/2 tsp dried thyme. stir and cook for 2-3 minutes.

5. Stir in 800 gms (28 oz) tinned tomatoes and 1/2 cup double (heavy) cream, bring to a gentle bubble.

6. Then add the boiled rigatoni pasta and 100 gms of baby spinach. stir everything together, then transfer to a large baking dish.

7. Top with 100 gms grated cheddar cheese and 100 gms grated mozzarella cheese, and place in the oven for 20-25 minutes, until the cheese is golden brown.

8. Take out of the oven and top with torn parsley before serving.

Notes

1. Courgette can also be used in place of zucchini.