Easy Roasted Vegetable Pasta Bake {A Meatless Monday Recipe

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.

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How To Make Easy Roasted Vegetable Pasta Bake

1. Preheat the oven to 425 degrees F
2. Whisk together the oil and herbs together in a small bowl.
3. 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.
4. Arrange the coated vegetables into a single layer onto the baking sheet.

5. 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.
6. Meanwhile, bring a large pot of salted water to a boil. Cook pasta for 2 minutes less than the packet instructions, drain thoroughly.

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While the pasta and vegetables are cooking, make the cheese sauce:

1. Melt butter in a small saucepan over medium-low heat. Add the flour cook, stirring constantly with a wooden spoon, for two minutes.
2. Gradually add the milk into the pot, whisking constantly to avoid lumps. Slowly bring the mixture to a boil, stirring while it thickens.
3. Reduce the heat; continue to stir and simmer for about two more minutes.
4. Add ½ each of both the cheddar and Gruyère cheeses; stir until the cheese is melted.

Cook:

1. Toss the pasta and the vegetables together in an ovenproof casserole dish.
2. 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!