Roasted Vegetable Pasta Bake
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.
Servings: 8
Ingredients:
Roasted Vegetable Pasta Bake
Photography by
Edward Pond
| Nutritional Info | |
| Per serving: about | - |
| cal | 447 |
| pro | 19 g |
| total fat | 18 g |
| sat. fat | 8 g |
| carb | 52 g |
| fibre | 6 g |
| chol | 40 mg |
| sodium | 1.187 mg |
| % RDI: | - |
| calcium | 34% |
| iron | 23% |
| vit A | 23% |
| vit C | 62% |
| folate | 55% |
-
2 cups (500 mL) pasta sauce
3 cups (750 mL) small pasta shells
1 cup (250 mL) grated Parmesan cheese
Roasted Vegetables:
2 large zucchini
1 eggplant (1 lb/500 g)
1 sweet red or green pepper
1 onion
2 tbsp (25 mL) extra-virgin olive oil
3 cloves garlic, minced
1/2 tsp (2 mL) each salt and pepper
1/2 tsp (2 mL) each dried oregano, basil and thyme
Bechamal Sauce:
2 tbsp (25 mL) butter
3 tbsp (50 mL) all-purpose flour
2 cups (500 mL) milk
1 cup (250 mL) shredded Fontina or white Cheddar cheese
1/2 tsp (2 mL) each salt and pepper
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
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