Warming ratatouille and tuna pasta bake

Preparation

Preheat the grill on high.

Heat the oil in a large pan over a medium heat. Add the onion for some punch, sweet potato for some lovely warmth, tomatoes, pepper for added colour and courgette for a bit of earthiness. Cover with a lid and cook for 10 mins until starting to soften. Add 300ml boiling water, recover then simmer for 10 mins. Remove half the sauce from the pan and blend until smooth then fold back through the vegetables. Add a splash more water if needed to loosen the sauce. Season to taste.

Blend the flatbread to a coarse crumb or roughly tear.

Meanwhile, bring a pan of water to the boil and cook the penne according to packet instructions. Drain and return to the pan. Fold through the ratatouille and chunks of tuna through the pasta and tip into an ovenproof dish. Sprinkle over the flatbread crumb and cheese, if using. Grill for 5-8 mins until golden.

Tip Fully blend the ratatouille before adding it to the pasta to disguise vegetables from fussy eaters.