I used to live in French and this recipe is inspired by the vegetarian gratin dishes I tasted there.
1 Pre-heat oven to 180 degrees Celsius.
2 Cook the pasta according to the packaging instructions.
3 Saute the diced onions for a few minutes in a wok.
4 Add the mushrooms and diced courgette and sautee for 2 or 3 minutes.
5 Add the can of chopped tomatoes to the wok.
6 Add the vegetable stock cubes (crumbled) and mixed herbs to the tomato and vegetable mixture and heat gently for 4 or 5 minutes.
7 Add the cooked pasta to the wok and mix thoroughly.
8 Pour the mixture into an over proof dish.
9 Sprinkle the grated cheese on top.
10 Pop into the oven until the cheese is melted, bubbling and golden (approx 20 - 30 minutes)
11 Take out of the oven and serve immediately.
Serve with either salad or potatoes and your choice of vegetables
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