Yes, I roast the vegetables (mixed peppers, onions, mushrooms and cherry tomatoes, courgette) in the oven first, with some sezchuan seasoning, cracked black pepper and garlic, then when it's ready, I add it to the passata to make a spicy tomatoe sauce, then pour the pasta (already cooked) into mini roasting dishes and pour the sauce over the top, and then add 42g mozzarella and bake for 25-20 mins until browned.
The garlic pitta, I spray liberally with frylight better than butter, then add crushed garlic and sprinkle with herbs and grill until browned
I'm getting hungry now, but need to wait til the kids are in bed to start cooking it.