Italian Penne Pasta Bake
|Broccoli florets||1 1⁄2 Cup (24 tbs)|
|Cauliflower||1 1⁄2 Cup (24 tbs)|
|Asparagus||1 Bunch (100 gm)|
|Olive oil||2 Tablespoon|
|Garlic||1 Clove (5 gm), grated|
|Red pepper flakes||To Taste (To Taste)|
|Gluten free penne||8 Ounce|
|Corn starch||2 Tablespoon|
|Milk||2 Cup (32 tbs)|
|Pecorino romano cheese||1⁄4 Cup (4 tbs), grated|
|Cayenne pepper||To Taste|
Preheat the oven to 400 degrees F or 205 degrees C
Slice the tomatoes into pieces yielding 16 pieces per tomato, slice the broccoli florets and cauliflower into bite sized, remove the bottom 1/3 of the asparagus and slice them into 1 to 2 inch pieces then put all the veggies in a large mixing bowl.
In a small bowl combine the olive oil, garlic, red pepper flakes, 2 tablespoons Pecorino Romano cheese, thyme, and salt and pepper. After stirring these ingredients together, spoon the mixture over the chopped vegetables and stir until all of the veggies are thoroughly coated.
Pour the vegetables onto a foil lined baking sheet sprayed with nonstick spray and bake at 400 degrees F for 25 minutes.
While this is baking prepare the pasta according to package instructions then drain, toss with a teaspoon of olive oil, and set aside in a large mixing bowl.
Make the béchamel sauce using the instructions below.
Mix the pasta, with the roasted vegetables and béchamel sauce then spoon the mixture into a greased 10x10 or 9x12 inch baking dish. Sprinkle with additional grated cheese and paprika then broil for 5 to 7 minutes until the top is golden and bubbly.