In a large deep sided frying pan, add the oil and fry the onions on medium heat until soft. Add the garlic, and black pepper and fry for 1 minute.
Add the chopped vegetables, sundried tomatoes and tomato puree. You may need to add a little hot water from the kettle at this point. Stir for 2 minutes, then add the green lentils, chopped tomatoes, balsamic vinegar, mixed herbs, and Worcestershire sauce and add about 100 ml of water. Cover with a lid and cook on medium heat until the pasta is cooked. At this point, taste it to see if it needs any more seasoning
Add the pasta to the pan and mix through. If the pasta is too much for the pan transfer some to the roasting dish. Only add half of the pasta mix in the roasting tin then scatter half of the grated cheese on top of the pasta. Add the remaining pasta on top and finally add the remaining cheese.
Bake in the oven for 30 minutes.
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