In a heavy bottom casserole dish, or frying pan, heat oil over medium heat.
Add the onion and garlic. Fry for 2 minutes until just starting to soften.
Add the peppers and courgette. Fry for a further 3 minutes.
Add the mince to the pan. Cook for further 5 minutes or until browned/soft (depending on whether you’re using meat or vegetarian mince).
Add the tinned tomatoes, tomato puree, oregano, 100ml of water and a pinch of salt and pepper. Stir through.
Simmer for 10 minutes, stirring occasionally. Season with salt and pepper to taste.
Whilst the sauce is simmering, cook the pasta in plenty of salted water for about 6-7 minutes (aim for about 3 minutes less than packet instructions) so that it still has plenty of bite to it, then drain. It will finish off cooking in the sauce in the oven.
Add the drained pasta and mozzarella to the pan. Stir through. If using a frying pan, transfer the sauce and pasta into an ovenproof dish. If you’re using an ovenproof casserole dish, you can move on to the next step.
Scatter the grated cheddar on top.
Scatter the parsley on top.
Bake for just 10 minutes or until the cheese is melted and the whole dish is piping hot.
Serve and enjoy!
This pasta bake can be frozen. Once cooled, transfer to a sealed freezer-safe container and place in the freezer. It should keep for up to 3 months.