Vegetarian roast pepper and olive pasta bake

Preheat the oven to grill. Halve the red pepper, drizzle with one tablespoon of oil and grill in the oven for 5 minutes. Slice grilled red pepper and set aside. Set the oven to 200°C (180°C for convection oven). Grease a 6 cm-deep, 22 cm x 32 cm (8-cup-capacity) baking dish.

Cook penne in a large saucepan of boiling salted water for 8 - 12 minutes or until al dente. Drain. Return to saucepan. 

Meanwhile, heat one tablespoon of oil in a large deep frying pan over medium-high heat. Add onion. Cook for 5 to 7 minutes or until light golden, stirring continuously. Add garlic. Cook, stirring, for 1 minute or until fragrant. Add 1/2 cup water, tomato pasta sauce and pesto. Bring to boil. Reduce heat to medium-low. Simmer, stirring occasionally, for 10 minutes or until slightly thick.

Add tomato sauce mixture, the grilled red pepper, basil, olives and feta to pasta. Toss to combine. Transfer to the prepared baking dish. Sprinkle with mozzarella and breadcrumbs. Bake for 20 minutes or until golden and heated through. Top with extra basil and serve.