Roasted Vegetables and Pasta Bake

Vegetables
- 3 cups penne pasta, cooked and set aside (750 mL)
- 2 medium zucchini, sliced lengthwise and then cut cross-wise into 1" pieces (2)
- 1 medium eggplant, cut into 1” pieces (1)
- 2 red pepper, cut into 1” pieces (1)
- 1 small onion, cut into wedges (1)
- OR 8 cups of assorted veggies for roasting (2 L)
- 2 Tbsp canola oil (30 mL)
- ½ tsp salt (2 mL)
- ½ tsp pepper (2 mL)
- 1 tsp oregano (5 mL)
- 1 tsp basil (5 mL)
- 1/4 tsp red pepper flakes (1 mL)
Cheese Sauce
- 2 Tbsp canola oil (30 mL)
- 2 cloves garlic, minced (2)
- 3 Tbsp all-purpose flour (45 mL)
- 2 cups 1% milk (500 mL)
- 2 cups shredded smoked gouda (500 mL)
- ½ tsp pepper (2 mL)
- ¼ cup shredded Parmesan cheese (60 mL)
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. Turn off heat. Stir in cheese and pepper.
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.