Start the first Meatless Monday of the year with this easy roasted vegetable pasta bake. This casserole combines sweet herb roasted vegetables and pasta with a hot creamy cheese sauce baked together into a delicious vegetarian meal.
I love how sweet roasted vegetables get, and I love creamy pasta. This delightful combination makes the perfect casserole, and it stole David’s heart. He gets excited every time I mention it since we had it.
This simple roasted vegetable pasta casserole is a great way to warm up in the winter, an easy standby recipe for a weeknight vegetarian treat or for when you need to use up produce before going bad.
Ingredients Needed
- Vegetables: carrots, broccoli, cauliflower, leeks, potatoes, garlic
- Oil: extra virgin olive oil
- Seasonings: rosemary, thyme, oregano, Kosher salt and freshly cracked black pepper
- Pasta: Any type you prefer. I used fusilli.
How To Make Easy Roasted Vegetable Pasta Bake
- Preheat the oven to 425 degrees F
- Whisk together the oil and herbs together in a small bowl.
- Place the chopped vegetables on a large baking sheet; drizzle the vegetables with the oil and fresh herbs. Season with salt and pepper to taste; toss to coat.
- Arrange the coated vegetables into a single layer onto the baking sheet.
- Roast in the preheated oven, until browning and the carrots and potatoes, begin to soften and become fork-tender, about for 15 to 20 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Cook pasta for 2 minutes less than the packet instructions, drain thoroughly.
While the pasta and vegetables are cooking, make the cheese sauce:
- Melt butter in a small saucepan over medium-low heat. Add the flour cook, stirring constantly with a wooden spoon, for two minutes.
- Gradually add the milk into the pot, whisking constantly to avoid lumps. Slowly bring the mixture to a boil, stirring while it thickens.
- Reduce the heat; continue to stir and simmer for about two more minutes.
- Add ½ each of both the cheddar and Gruyère cheeses; stir until the cheese is melted.
Cook:
- Toss the pasta and the vegetables together in an ovenproof casserole dish.
- Pour the sauce over the pasta and veggies and top with the remaining cheeses. Bake for 15 to 20 minutes until the cheese is brown and bubbling.
Tips for Making This Recipe
- Try to cut all of the vegetables to the same size. This will help ensure they are all done in the same amount of time.
- Use the broiler to speed up cooking and brown the cheese faster.
This delicious casserole is made in just an hour, but it will taste just like you slaved in the kitchen all day.
We hope you will make this the first of your Meatless Monday meals this year.
Enjoy!
Easy Roasted Vegetable Pasta Bake
Ingredients
The Vegetables
- 1 cup carrots washed and sliced into ¼-inch slices
- 1 cup broccoli washed and broken/cut into small florets
- 1 cup cauliflower washed and broken/cut into small florets
- 1 cup leeks washed, trimmed and sliced into rounds
- 1 cup potato peeled and chopped into bite sized chunks
- 4 cloves garlic minced
- ¼ cup extra virgin olive oil
- 1 teaspoon rosemary chopped
- 1 teaspoon thyme chopped
- 1 teaspoon oregano chopped
- Kosher salt and freshly cracked black pepper
- 1 cup pasta I used fusilli
The Cheese Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ¼ cup whole milk
- 1 cup white extra-sharp cheddar cheese divided, grated
- 1 cup Gruyère cheese divided, grated
Instructions
- Preheat oven to 425 degrees F
- Whisk together the oil and herbs together is a small bowl.
- Place the chopped vegetables on a large baking sheet; drizzle the vegetables with the oil and fresh herbs. Season with salt and pepper to taste; toss to coat.
- Arrange the coated vegetables into a single layer onto the baking sheet.
- Roast in the preheated oven, until browning and the carrots and potatoes begin to soften and become fork tender, about for 15 to 20 minutes.
- Meanwhile, bring a large pot of salted water to the boil. Cook pasta for 2 minutes less than the packet instructions, drain thoroughly.
While the pasta and vegetables are cooking, make the cheese sauce
- Melt butter in a small saucepan over medium-low heat. Add the flour cook, stirring constantly with a wooden spoon, for two minutes.
- Gradually add the milk into the pot, whisking constantly to avoid lumps. Slowly bring the mixture to a boil, stirring while it thickens.
- Reduce the heat; continue to stir and simmer for about 2 more minutes.
- Add ½ each of both the cheddar and Gruyère cheeses; stir until melted.
- Toss the pasta and the vegetables together in an ovenproof casserole dish.
- Pour the sauce over the pasta and veggies and top with the remaining cheeses. Bake for 15 to 20 minutes until the cheese is brown and bubbling.
Annie says
Looks delish Debbie! Happy new year!
The Mountain Kitchen says
Thanks Annie. Happy New Year!
Colleen says
Yum! I want this for lunch…every day! Happy New Year Debbie!
The Mountain Kitchen says
Thanks, Colleen. Happy New Year!!
Stacey Keeling says
This sounds wonderful!
The Mountain Kitchen says
Thank you Stacey. My husband and I both loved this. I hope you’ll give this recipe a try!
Supriya Kutty says
Made it tonight, it came out quite tasty. Definitely in the “make again” category.
The Mountain Kitchen says
That’s great, Supriya! I’m so glad you liked and tried this recipe. Thanks so much for taking the time to let me know your thoughts. I appreciate it. ❤