Ingredients

1 red and 1 yellow pepper, cut into chunks
½ aubergine, cut into chunks
1 tbsp Co-op olive oil
300g Co-op penne
400g tomato sauce (see recipe below)
1 tsp dried oregano
Handful basil, chopped, plus leaves to garnish
100g pack Co-op Milano salami, cut into 1cm strips
125g ball Co-op mozzarella, grated
300ml Co-op semi-skimmed milk
2 large Co-op British free range eggs
8 Co-op piccolo tomatoes, halved
Rocket, to serve;

Method

1. Preheat the oven to 220°C/fan 200°C/Gas 7
2. Put the peppers and aubergine on a lined baking tray and drizzle with the olive oil
3. Season, then roast until tender — 20-25 mins
4. Cook the pasta for 2 mins less than as per the pack instructions, then drain and set aside
5. In a large bowl, combine the cooked pasta, tomato sauce, roasted veg, oregano, basil, and three-quarters each of the salami and mozzarella
6. Put the milk and eggs in a separate bowl and whisk well until combined
7. Pour over the pasta and give it a mix again
8. Transfer to a large nonstick, ovenproof frying pan and press down
9. Scatter over the rest of the salami and mozzarella and top with the tomatoes
10. Bake for 25-30 mins, until the top is golden and crispy
11. Leave in the pan for about 10 mins to cool and set slightly before slicing up
12. Serve with the salad