Preheat oven to 180 degrees. Grease a large baking dish.
Boil water in a large pot and cook pasta as per packet instructions. Meanwhile heat a large saucepan (I use my electric fry pan) with a little oil. Sauté onion and garlic.
Add chicken pieces and bacon and cook for 3-5 minutes or until nearly cooked, then add the basil.
Add the mushrooms, zucchini and carrot and cook until slightly softened.
Mix through tinned tomatoes and tomato paste (add a little water if sauce is too thick) and season with salt and pepper. Let sauce simmer to allow flavour to come out.
Once pasta is cooked, drain and add to sauce mixture along with grated cheese. Mix until well combined and transfer to the baking dish.
Combine bread crumbs, Parmesan cheese and melted butter. Mix until well combined and sprinkle over the top of the pasta. I also like to season a little with salt and pepper.
Place in preheated oven for about 30 minutes or until crumbs have turned golden in colour. Let dish stand for 5-10 minutes before serving.
I used mushrooms, carrots and zucchini, as this is what I had available, but you can add whatever vegies you want. Peas and red capsicum would work well in this dish, even a bit of chili would go well if you like a bit of heat.