Preheat the oven to 375°F (190°C).
Put the peppers and zucchini on a baking sheet and drizzle with 1 tablespoon of the olive oil.
Roast in the oven for 20 minutes, turning once half way through.
Meanwhile, heat the remaining oil in a large frying pan with a lid.
Sauté the onion for a minute or two.
Add the garlic and continue to cook.
Pour in the tomato sauce or passata.
Add the basil, oregano, salt and pepper.
Pop on the lid and simmer over medium heat, stirring occasionally. Don't let it boil.
Meanwhile, cook the pasta in boiling, salted water according to package directions.
Drain the pasta and stir in the cooked vegetables and enough tomato sauce so that the pasta is covered but that its not too runny.
Transfer to a baking dish and top with the grated Parmesan.
Bake the Roast Vegetable Pasta Bake for 10 to 15 minutes until the mixture is bubbly and the cheese begins to melt.
Serve with a mixed salad.