Roast Vegetable & Pasta crumble

500g Jumble of your choice - we used VEGETABULARIAN but need not be a vegetarian recipe- it’s a knock out with the COLONEL

A selection of vegetables:
Coloured peppers deseeded and cut into chunks
Courgettes, sliced lengthways and into chunks
Red Onion, peeled and quartered
Sunflower oil
250g Cooked Pasta
2 heaped tablespoons of fresh tomato sauce
Salt and Pepper

Pre-heat oven to 200C.
Toss all prepared vegetables in a little oil and place on a baking
sheet, well spread out, and roast for around 30 minutes, until nicely browned - check periodically and shake around for even cooking. Turn oven down to 180C
Mix pre cooked pasta, roast vegetables and tomato sauce together in an oven proof dish and cook for a further 30 minutes.
Remove from oven and sprinkle your jumble liberally on top of the vegetable mix - return to oven and cook until nicely toasted and crunchy.