Preheat the Oven to 190°C (170°C Fan) or Gas Mark 5.

In a large roasting tin, toss bell peppers, aubergine, courgette, and onion with olive oil, salt, and pepper. Roast for 45 minutes, stirring twice, until tender and golden.

Add cherry tomatoes, canned tomatoes, minced garlic, and fresh basil to the roasted vegetables. Stir and roast for an additional 10-15 minutes.

Boil salted water in a large pot and cook the pasta until al dente (8-10 minutes). Reserve 4-6 tablespoons of pasta water before draining.

In a mixing bowl, combine the drained pasta with the roasted vegetables and reserved pasta water. Toss gently.

Fold in the mozzarella cheese and pesto. Sprinkle parmesan cheese on top.

Transfer to a greased baking dish and bake for 10 minutes until cheese is melted and bubbly.

Let the dish rest for 5-10 minutes before serving.