1 courgette, cut into 2cm/¾in chunks
2 garlic cloves, crushed
150g/5½oz button mushrooms, halved
1 onion, finely chopped
1 red and 1 yellow pepper, seeds removed, cut into 2cm/¾in chunks
400g can chopped tomatoes
225g/8oz dried pasta shapes, such as penne or fusilli
1 bay leaf
salt and freshly ground black pepper
50g/1¾oz dry white breadcrumbs
3 tbsp olive oil
1 tsp dried oregano
2 tbsp tomato purée
400ml/14fl oz vegetable stock, made with 1 stock cube
100²µ/3½´Ç³ú cheddar, grated
250g/9oz beef mince (around 15% fat)