1. Peel and very finely chop the onion and celery, then sauté over a medium/ low heat in a pan with a splash of oil for about 5 minutes until soft. Crush in the garlic and cook for another minute. Add the tinned tomatoes, tomato puree and herbs and cook for about 10 minutes until the flavour intensifies. This makes the basic tomato sauce, which can be blended to a smooth consistency or left chucky.
2. Meanwhile, peel and finely chop the carrots and leeks (into baby bite size pieces), then steam the carrots for about 20 minutes, adding in the leeks for the final 5 minutes of cooking time.
3. Cook pasta according to pack instructions, then drain and tip into a large baking dish. Drain the steamed vegetables and add to the tomato sauce in the pan. Stir to combine then pour over the pasta.
4. If using the mixed seeds, crush with a pestle and mortar and sprinkle on top of the pasta bake, then grate a little cheese over the top. Place in a preheated oven at 200⁰C/ 180⁰C fan/ gas mark 6 for around 15 minutes or until the cheese and seeds are golden.
5. To serve, scoop out a portion onto your little one’s plate and allow to cool slightly.

If you like shape pasta bake into a carrot shape, then top with finely cut two mini celery and carrots then top with two tiny cucumber squares, one pea for a nose, and one more celery slice for a mouth!