Recipe

Roasted Veggie Pasta Pie Recipe

Add Step-by-Step Photos	Vindee / All my dishes 2 years, 1 month ago I put this together with many inputs from here and there. As always, am forever looking for avenues to get more veggies into the kids, one way or another...the happier the way, the better for me!! My sister suggested roasting a bunch of seasonal vegg... More Prep:120m Cook:80m Servings:8	Vindee
	veggies healthy delicious pasta pastapie cheesy dishinone

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Ingredients

ROASTED VEGETABLES

Ingredients:

Pasta - 350-400gms (penne,fusili…or any short pasta of choice), cooked

Red bell pepper – 1 / chopped

Yellow bell pepper – 1/ chopped

Aubergines – 3 long ones/ chopped

Spring onions – 4 / chopped including stems

Olive Oil – 2 tbsps

Mixed dry herbs – 2 tsps (I used Italian grill seasoning)

PASTA SAUCE

Ingredients:

Tomatoes – 6-7/peeled and chopped

Tomato puree – 100ml

Garlic – 5-6 cloves / finely chopped

Onion – 1 / finely chopped

Red chili flakes – ½ tsp

Oregano – 1 tsp

Salt & pepper to taste

Olive Oil – 2 tbsps

WHITE SAUCE:

Ingredients:

Butter – 2 tbsps

Flour – ¼ cup

Milk – 2 ¼ cups (keep an extra ¼ cup on hand)

Cheddar Cheese – 4-5 tbsps /grated (increase or decrease)

Salt to taste

TO FINISH:

Fresh basil – 12-14 leaves/ chopped

Breadcrumbs – ½ cup

Directions

ROASTED VEGETABLES

Put all the chopped veggies in a big bowl. Toss well with the oil and seasoning.

Turn out onto a foil lined baking tray .

Grill on high for 20 minutes, stirring once after 10 minutes to ensure both sides of veggies roasted

PASTA SAUCE

Put the garlic and onions into a pan with the olive oil. Add the oregano and red chili flakes. Now sauté on low flame for approx 5 minutes till the onions and garlic are soft, and the flavours mature. Make sure the garlic doesn’t brown.

Add the tomatoes + puree + seasoning. Simmer, covered for 20-25 minutes, until done, and the oil is visible on the sides.

Cool a bit, and then run the hand blender through it for a slightly smoother sauce. (Works better with kids this way).

WHITE SAUCE:

Melt the butter in a heavy bottom pan.

Add the flour and mix in well with a whisk, and cook for 2-3 minutes whisking constantly.

Add the milk bit by bit, mixing in with the whisk.

It will thicken once it boils for a while.

Now add the grated cheese and salt.

Take off heat and set aside. It will continue to thicken as it stands.

TO FINISH:

Preheat oven to 180 deg C .

Take a 9 X 13 glass pie dish.

Put a layer of ½ the cooked pasta. Top with ½ the pasta sauce. Sprinkle with ½ the chopped basil leaves.

Put a second layer of the remaining cooked pasta, then the rest of the pasta sauce and remaining basil leaves.

Spread the white sauce over the top, making holes with a skewer in a few places for the white sauce to seep in.

Sprinkle the breadcrumbs evenly over the dish, and bake for 15-20 minutes till the top in lightly browned.

Allow to stand for 10-15 minutes in oven, and then serve with a green salad if you like.

Note: This can be put together till the white sauce stage on the day before. Cover tightly with cling wrap and refrigerate. Microwave for 3-4 minutes the next day, sprinkle the breadcrumbs, and bake as above.

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