1. Cook pasta according to packet directions. Drain.
  2. Place capsicum pieces, eggplant and sweet potato under the grill. Cook on medium heat for 3-5 minutes each side or until soft. Remove vegetables from grill and chop. Place in a bowl and stir in artichokes.
  3. Heat oil in a medium saucepan. Add garlic and leek and saute for 2-3 minutes. Add tomatoes, soy beans, tomato pasta sauce and basil. Stir to combine and mix through pasta.
  4. Place half of the pasta mixture in a large casserole dish. Top with grilled vegetables then remaining pasta. Sprinkle with feta and ricotta and bake in a hot oven (200°C) for 15 minutes.