Roasted Vegetable Pasta Bake

By The Canadian Living Test Kitchen

106 people added this to their Recipe Box

Roasted Vegetable Pasta Bake
Photography by
Edward Pond

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	447447 cal
pro	19 g19g pro
total fat	18 g18g total fat
sat. fat	8 g8g sat. fat
carb	52 g52g carb
fibre	6 g6g fibre
chol	40 mg40mg chol
sodium	1 mg1mg sodium
% RDI:	-
calcium	3434 calcium
iron	2323 iron
vit A	2323 vit A
vit C	6262 vit C
folate	5555 folate

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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.

Ingredients

2 cups pasta sauce 2 2cups cupspasta sauce
3 cups small pasta shells 3 3cups cupssmall pasta shells
1 cup grated parmesan cheese 1 1cup cupgrated parmesan cheese
Roasted Vegetables:
2 large zucchinis 2 2large zucchinizucchinis
1 eggplant , (1 lb/500 g)1 1eggplant, (1 lb/500 g)
1 sweet red pepper 1 1sweet red pepper or green pepper
1 onion 1 1oniononions
2 tbsp extra-virgin olive oil 2 2tbsp tbspextra-virgin olive oil
3 cloves garlic , minced3 3cloves garlic, minced
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
1/2 tsp dried oregano 1/2 1/2tsp tspdried oregano
1/2 tsp dried basil 1/2 1/2tsp tspdried basil
1/2 tsp dried thyme 1/2 1/2tsp tspdried thyme
Bechamel Sauce:
2 tbsp butter 2 2tbsp tbspbutter
3 tbsp all-purpose flour 3 3tbsp tbspall-purpose flour
2 cups milk 2 2cups cupsmilk
1 cup shredded fontina cheese 1 1cup cupshredded fontina cheese or white cheddar cheese
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper

Preparation

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.

Source : Canadian Living Magazine: April 2006