Roasted Fall Vegetable Pasta Bake
Serves | 6 |
Dietary | Vegetarian |
Meal type | Main Dish |
Misc | Freezable, Pre-preparable |
Website | Adapted from How Sweet Eats |
Ingredients
- 1 Box (about 1 pound) whole wheat rotini (or other short pasta)
- 1/2 butternut squash (peeled and cubed)
- 1 onion (chopped)
- 1 cauliflower (chopped)
- 2 Cups brussels sprouts (sliced)
- 1 apple (chopped)
- 1 red pepper (chopped)
- 1 Tbsp olive oil
- 1 Tbsp honey
- 1 Tbsp butter
- 1 Tbsp flour
- 2 Cups skim milk
- 1 1/2 Cups grated gouda cheese (or cheese of your choice)
- 3/4 cups grated parmesan (divided)
- 1/2 cup panko bread crumbs
Note
This make ahead casserole can also be frozen whole or as individual servings. Feel free to substitute some of your favourite veggies - broccoli, mushrooms, and kale would all work great. You could also change up the gouda for a nice sharp or smoked cheddar or keep it simple with mozzarella. Whatever you do, DO NOT leave out the crunchy top!
Directions
1. | Preheat oven to 425 degrees and line two baking sheets with parchment paper. |
2. | Place squash, apple, and pepper on one baking sheet and toss with 1/2 tbsp olive oil, 1/2 tbsp honey, and salt and pepper. Place brussels sprouts, onion, and cauliflower on second baking sheet and toss with remaining 1/2 tbsp olive oil, 1/2 tbsp honey, and salt and pepper. Roast until tender, about 30 minutes. Set aside. |
3. | Meanwhile, cook pasta according to package directions and drain and set aside. |
4. | Heat a heavy pot over medium heat and melt butter. Add flour and stir to create a roux (ie. until flour and butter are incorporated and flour starts to cook). |
5. | Reduce heat to medium low and slowly add milk, whisking at the same time. Then add the gouda and 1/2 cup of parmesan in batches (took me about 4), and whisk in between to melt the cheese into the sauce. |
6. | Once sauce is thick and cheese is melted, pour over pasta and veggies, stirring until everything is coated. Pour into a 9 x 13 pyrex that has been sprayed with cooking spray. Top with panko and remaining 1/4 cup of parmesan and bake at 400 for about 30 minutes. |