Great Tastes of Manitoba

Roasted Vegetables and Pasta Bake

| Servings: 8

Ingredients

  • 3 cup (750 mL) penne pasta, cooked and set aside
  • 2 (2) medium zucchini, sliced lenghwise and then cut cross-wise into 1″ pieces
  • 1 (1) medium eggplant, cut into 1″ pieces
  • 2 (2) red peppers, cut into 1″ pieces
  • 1 (1) small onion, cut into wedges
  • OR 8 cups (2 L) of assorted veggies for roasting
  • 2 tbsp (30 mL) canola oil
  • 1/2 tsp (2 mL) salt
  • 1/2 tsp (2 mL) pepper
  • 1 tsp (5 mL) oregano
  • 1 tsp (5 mL) basil
  • 1/4 tsp (1 mL) red pepper flakes

Cheese Sauce:

  • 2 tbsp (30 mL) canola oil
  • 2 (2) cloves garlic, minced
  • 3 tbsp (45 mL) all-purpose flour
  • 2 cup (500 mL) 1% milk
  • 2 cup (500 mL) shredded smoked gouda
  • 1/2 tsp (2 mL) pepper
  • 1/4 cup shredded Parmesan cheese

Directions

  1. Preheat oven to 400°F (200°C)
  2. Prepare pasta according to package directions.
  3. Line large baking sheet with parchment paper or non-stick foil. Scatter vegetables onto paper. Drizzle vegetable with 2 Tbsp canola oil. Sprinkle with salt, pepper, oregano, basil and red pepper flakes.
  4. Roast vegetables for about 45 minutes or until browned and tender.
  5. Place cooked pasta in a well oiled 9×13” (23 x 33cm) baking dish. Top pasta with the roasted vegetables. Set aside.
  6. Meanwhile, prepare cheese sauce. Pour canola oil into a medium saucepan. Add garlic and cook for about 30 seconds.
  7. Stir in flour. Cook and stir for about 1 minute.
  8. Gradually whisk in milk and bring to a boil.
  9. Reduce heat and cook and stir for 1 – 2 minutes. Remove from heat. Stir in cheese and pepper. (I needed to have the heat on to completely integrate the cheese into the sauce) – Mine did melt with heat off but it might depend on your cheese type.
  10. Spread cheese sauce over top of pasta roasted vegetable mixture. Sprinkle with Parmesan cheese.
  11. Bake at 375°F (190°C) for 20-25 minutes or until bubbly and nicely browned.

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