This hearty, comforting pasta casserole is packed with roasted zucchini, eggplant and peppers, or substitute with other veggies, and top with a creamy homemade cheese sauce. Bakes in less than half hour, making it weeknight favourite for supper that your family will actually love. Tip: pre-roast your veggies for quick preparation.
3 cups penne pasta, cooked and set aside (750 mL)
2 medium zucchini, sliced lengthwise and then cut cross-wise into 1″ (2.5cm) pieces (2)
1 medium eggplant, cut into 1” (2.5cm) pieces (1)
2 red pepper, cut into 1” (2.5cm) 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)
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)
3 cups penne pasta, cooked and set aside (750 mL)
2 medium zucchini, sliced lengthwise and then cut cross-wise into 1″ (2.5cm) pieces (2)
1 medium eggplant, cut into 1” (2.5cm) pieces (1)
2 red pepper, cut into 1” (2.5cm) 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)
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)
