Roasted Vegetable and Pasta Casserole

 

3

cups uncooked penne pasta (9 oz)

2

medium red, green or yellow bell peppers, each cut into 12 pieces

1

cup fresh mushrooms, cut in half

1

medium zucchini, cut into 1 1/2-inch pieces (2 cups)

1

tablespoon olive or vegetable oil

1/2

teaspoon Italian seasoning

1/4

teaspoon salt

1

package (1.8 oz) white sauce mix

2

cups milk

1

cup shredded Havarti cheese (4 oz)

1

cup shredded Cheddar cheese (4 oz)

• 1 Heat oven to 450°F. Spray 8-inch square (2-quart) baking dish with cooking spray. Cook and drain pasta as directed on package.
• 2 Meanwhile, in large bowl, toss bell peppers, mushrooms, zucchini, oil, Italian seasoning and salt to coat. Spoon into ungreased 15x10x1-inch pan. Bake uncovered about 20 minutes or until crisp-tender. Cool slightly. Coarsely chop vegetables.
• 3 Reduce oven temperature to 350°F. In 4-quart saucepan, mix sauce mix (dry) and milk. Heat to boiling over medium heat, stirring constantly; remove from heat. Stir in cheeses until melted. Stir in pasta until well coated.
• 4 Spoon half of pasta mixture into baking dish. Reserve about 1/2 cup of the vegetables. Spoon remaining vegetables evenly over pasta. Top with remaining pasta. Sprinkle with reserved vegetables.
• 5 Cover with foil; bake 30 minutes. Uncover; bake 10 to 15 minutes longer or until bubbly.