Double Cheese and Chicken Breast Ratatouille Pasta Al Forno

Meanwhile, peel and grate the garlic (or use a garlic press).

Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.

When the aubergine is halfway through cooking, add the pepper chunks to the same tray, drizzle with a little more oil and toss together. Cook for the remaining time, 10-12 mins. 

Meanwhile, when the water is boiling, add the penne and bring back to the boil. Cook until tender, 12 mins.

While the pasta cooks, heat a drizzle of oil in a large frying pan on medium heat.

Once hot, add the diced chicken to the pan and season with salt and pepper. Cook until browned all over, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Add the garlic and stir-fry for 30 secs. Stir in the chopped tomatoes, red wine stock paste, mixed herbs and the sugar for the sauce (see pantry for amount).

Bring to the boil, then lower the heat and simmer, stirring occasionally, until thickened, 6-7 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

While the sauce simmers, drain the mozzarella and squeeze out as much liquid as you can. Pat dry with kitchen paper, then tear into small pieces.

Once the pasta is cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.

When everything's ready, remove the roasted veg from the oven and turn your grill on to high. 

Stir the roasted veg and cooked penne into the tomato sauce. Stir in the hard Italian style cheese and the butter (see pantry for amount) until melted. 

Taste and season with salt and pepper if needed. Add a splash of water if you feel it needs it.