Ingredients

Steps

• Preheat the oven to 200°C.
• Drizzle the squash, aubergine, sweet potato, and courgette with olive oil in a roasting tin and roast for 20 minutes.
• Sauté the onion and garlic in a frying pan until soft.
• Add the tomatoes and simmer until the liquid reduces by half.
• Boil the penne in salted water, drain, and combine with the sauce, roasted vegetables, green beans, and parsley in an ovenproof dish.
• Mix breadcrumbs and cheese and sprinkle over the pasta mixture.
• Bake for 15 minutes until the topping is golden-brown.