1. Put a chopped onion and diced red pepper in a pan with 1/4 pt chicken/veg stock. Bring to boil, cover and simmer for 5 mins
2. Dice a courgette and an aubergine, add to the pan with 2 cans chopped tomatoes with garlic, 1 tsp mixed herbs, salt and pepper. Bring to boil, cover and simmer for 15 minutes
3. Stir in 454g (1lb) boiled pasta and 113g (4oz) grated mozzarella. Pile into an oven proof dish and sprinkle with 56g (2oz) grated mozzarella. Put under pre-heated grill for 3-4 mins until cheese has melted. Serve sprinkled with black pepper.
6 syns per serving on EE/Green or free if using cheese as HE.