Roasted Vegetable Pasta Bake

[migration] empty title 10069 Author: Canadian Living Credits: [migration] empty title 10069

Creamy and rich with colourful vegetables, this pasta is terrific. You can assemble the dish ahead of time to pop in the oven when the group gets together. Use a thick, good-quality pasta sauce.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: April 2006

Ingredients

  • 2 cups pasta sauce
  • 3 cups small pasta shells
  • 1 cup grated parmesan cheese
Bechamel Sauce:
  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups milk
  • 1 cup shredded fontina cheese
  • 1 cup shredded white cheddar cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
Roasted Vegetables:
  • 2 zucchinis
  • 1 eggplant (1 lb/500 g)
  • 1 red pepper
  • 1 green pepper
  • 1 onion
  • 2 tablespoons extra-virgin olive oil
  • 3 cloves garlic minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme

Method

Roasted Vegetables: Cut zucchini lengthwise into 1/4-inch (5 mm) thick slices; cut crosswise into 1-inch (2.5 cm) pieces. Trim eggplant; cut into 1-inch (2.5 cm) chunks. Seed, core and cut red pepper into 1-inch (2.5 cm) chunks. Cut onion into
1-inch (2.5 cm) chunks.

In large bowl, toss together zucchini, eggplant, red pepper, onion, oil, garlic, salt, pepper, oregano, basil and thyme; spread on large rimmed baking sheet. Roast in 400°F (200°C) oven, stirring occasionally, until browned and tender, about 45 minutes.

Transfer vegetables to 13- x 9-inch (3 L) glass baking dish; add pasta sauce and toss to combine. Set aside.

Meanwhile, in large saucepan of boiling salted water, cook pasta shells until tender but firm, about 7 minutes; drain and spread over vegetables in dish.

Bechamal Sauce: Meanwhile, in saucepan, melt butter over medium heat; add flour and cook, stirring, for 1 minute. Whisk in milk and bring to boil; reduce heat and simmer, whisking, until thick enough to coat back of spoon, about 3 minutes. Remove from heat.

Stir shredded Fontina cheese, salt and pepper into sauce. Pour over pasta in dish. Sprinkle with Parmesan cheese. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 24 hours; add about 10 minutes to
baking time.)

Bake in 400°F (200°C) oven until golden and bubbly, about 30 minutes.

Nutritional facts <b>Per serving:</b> about

  • Sodium 1187 mg
  • Protein 19 g
  • Calories 447.0
  • Total fat 18 g
  • Cholesterol 40 mg
  • Saturated fat 8 g
  • Total carbohydrate 52 g

%RDI

  • Iron 23.0
  • Fibre 0.0
  • Folate 55.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 34.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 23.0
  • Vitamin C 62.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Roasted Vegetable Pasta Bake

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