Preheat the oven to 190ºC (375ºF, gas mark 5).
Cook the pasta in a pan of boiling water containing the stock cube, then drain.
Preheat a large non-stick pan
Dry-fry the courgettes, onion and garlic in the pan for 3- 4 mins.
Add the chilli, basil and tomato passata.
Bring the sauce to a gentle simmer, then stir in the cooked pasta and season with salt and black pepper.
Transfer to an ovenproof dish and bake in the oven for 30 mins.
Just before serving, dot with fromage frais and sprinkle with chopped fresh parsley
Serve with fresh vegetables or salad.
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