Preheat your oven to 190°C (375°F).

In a large mixing bowl, toss your chopped bell peppers, aubergine, courgette, and onion with olive oil, salt, and pepper. Spread the seasoned vegetables evenly in a roasting tin.

Roast the vegetable mixture in your preheated oven for about 45 minutes, stirring occasionally.

Once the veggies are beautifully roasted, add the cherry tomatoes, canned chopped tomatoes, minced garlic, and fresh basil to the mixing bowl.

While the vegetables are finishing in the oven, bring a large pot of salted water to a boil. Add the pasta and cook it for about 2-3 minutes less than the package instructions for al dente.

In a large bowl, mix the drained pasta with the roasted vegetable mixture. Stir gently to combine, adding reserved pasta water gradually until well integrated.

Fold in the mozzarella cheese and pesto into the pasta mixture.

Transfer the pasta mixture to a prepared baking dish and top it with grated Parmesan cheese. Bake for an additional 10 minutes.

After baking, let the dish rest for 5-10 minutes before serving.