Two Cheese Ratatouille Pasta Bake with Chorizo

Meanwhile, bring a large saucepan of water to the boil with 1/2 tsp salt.
When boiling, add the penne to the water and bring back to the boil. Cook until tender, 12 mins.
Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.

While the pasta cooks, trim the courgette, then quarter lengthways. Chop into 2cm chunks.
Peel and grate the garlic (or use a garlic press). Halve, peel and chop the onion into small pieces.
Heat a large frying pan on high heat (no oil). Once hot, add the courgette and cook until charred, 6-8 mins total. Turn only every couple of mins - this will result in the courgette picking up some nice colour.
Once cooked, season with salt and pepper, then transfer to a bowl.

Return the (now empty) frying pan to medium heat (no oil). Once hot, add the chorizo and onion. Stir-fry until the chorizo starts to brown and the onion has softened, 4-5 mins.
Add the mushrooms and fry until starting to brown, 5-6 mins. 

Add the garlic and stir-fry for 30 secs, then stir in the chopped tomatoes, veg stock paste, tomatopuree, Italian style herbs, sugar and water for the sauce (see pantry for both amounts). 

Bring to the boil, then lower the heat and simmer, stirring occasionally, until thickened, 7-8 mins. 

While the sauce simmers, grate the Cheddar. Drain the mozzarella and tear into small pieces. 

While the sauce simmers, grate the Cheddar. Drain the mozzarella and tear into small pieces.
Once everything's ready, stir the roasted aubergine, pepper, charred courgette and cooked penne into the sauce. Taste and season with salt and pepper if needed.
Transfer to an ovenproof dish and top with the mozzarella and Cheddar.
Bake on the top shelf of your oven until the cheese is bubbling and golden brown, 10-15 mins.