Preheat your oven to 190°C (170°C for fan ovens) or Gas Mark 5.

Chop bell peppers, aubergine, zucchini, and onion into bite-sized pieces, drizzle with olive oil, and season with salt and pepper.

Roast the vegetables for about 45 minutes, stirring every 15 minutes until tender and caramelized.

Add cherry tomatoes, minced garlic, and fresh basil, stir and roast for an additional 10-15 minutes.

Boil salted water in a large pot and cook the pasta until al dente, reserving 4-6 tablespoons of pasta water before draining.

Combine the cooked pasta with the roasted vegetables, adding reserved pasta water to achieve desired sauce consistency.

Fold in chunks of mozzarella cheese and pesto, mixing until well combined.

Transfer to a greased baking dish and sprinkle with grated Parmesan cheese. Bake for about 10 minutes until bubbly and golden brown.

Let it cool for a few minutes before serving to allow flavors to meld.