This sauce isn't just for vegans or those who avoid dairy, either -- it's a great way to serve veggies to picky eaters. It ...

Add 4–6 tablespoons of the pasta cooking water to the vegetables to loosen the tomato sauce. Drain the pasta and stir into the roasted vegetables. Stir through the mozzarella and pesto ...

Take the vegetables out of the oven and add to the pan with the tomato sauce. Stir in the spinach ... Bake for 35–40 minutes, or until the pasta has softened and the topping is golden brown ...

When it comes to choosing an Italian meat sauce to top a plate of homemade pasta, nothing beats a simmering pot of Bolognese.

While waiting for it to soften, I added a vegetable bouillon cube ... and add a splash of water. Once the pasta was cooked, I combined it with the sauce and sprinkled some Parmesan over it.