The Greek yoghurt adds a creaminess to the recipe, but with a lighter and fresher taste.
This autumn Sainsbury’s will be encouraging the nation to liven up mid-week mealtimes with a collection of recipes which add interesting twists to the everyday meals that matter to Britain.
Preheat the oven to 200/180/Gas 6. In a large roasting tin, toss together the peppers, courgette, aubergine, red onion, oregano and olive oil. Put in the oven and roast for 25-30 minutes, shaking the tin occasionally.
Meanwhile, put the pasta in a large saucepan and cover with salted boiling water. Bring back to the boil, then cook for 8-10 minutes until just al dente. Drain, and then mix well with the chopped tomatoes and yoghurt.
Gently toss the vegetables through the pasta and then spoon into a 20cm square ovenproof dish. Sprinkle over the cheese and then bake in the oven for 20 minutes until bubbling and the cheese is brown.
Recipe courtesy of Sainsbury's Little Twists