Preheat your oven to 190°C (170°C Fan) or Gas Mark 5.

In a large roasting pan, combine chopped bell peppers, aubergine, courgette, and onion. Drizzle generously with olive oil and season with salt and pepper, tossing to coat evenly.

Place the pan in the preheated oven and roast the vegetables for 45 minutes, turning them twice during cooking.

Add the cherry tomatoes, chopped tomatoes, minced garlic, and fresh basil to the roasted vegetables. Roast for an additional 10-15 minutes until the tomatoes are bursting and aromatic.

While the vegetables are roasting, bring a large pot of salted water to a boil. Cook the pasta until al dente, saving some pasta cooking water before draining.

In a large mixing bowl, combine the drained pasta with the roasted vegetables and the reserved pasta cooking water.

Mix in the mozzarella cheese and optional pesto, ensuring everything is evenly distributed.

Transfer the mixed pasta and vegetables to a baking dish. Sprinkle the grated Parmesan cheese evenly on top.

Bake the assembled Mediterranean Vegetable Pasta Bake in the oven for an additional 10 minutes, or until the cheese is melted and bubbling.

Let the pasta bake cool for 5-10 minutes before serving.