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
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
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
- Iron 23.0
- Folate 55.0
- Calcium 34.0
- Vitamin A 23.0
- Vitamin C 62.0