From: Debbi
Tags: vegetarian, pasta, main
Last Made: Sept. 9, 2018
Scott:
Ana:
Alex:
Ingredients
- 4 large tomatoes, sliced
- 4 cup chopped veggies (i.e. zucchini, eggplant, carrots)
- 1 Tbs minced fresh thyme
- 4 cloves garlic, sliced
- 2 carrots, sliced
- Salt & Pepper
- 1/2 lb whole wheat elbow pasta
- 1/2 cup Flour
- 2 cups Milk
- 2 cups grated cheese
- 1/2 cup Parmesan cheese
- 1/3 cup dry breadcrumbs
- 1/2 tsp Paprika
Steps
1) Put tomatoes, zucchini, garlic, and thyme in 9x13 greased pan
2) Roast at 400F for 35 minutes
3) Cook carrots in microwave
4) Cook pasta and drain
5) Put flour in saucepan, and gradually add milk, stiring with whisk, until blended
6) Cook over med heat 8 minutes until thick
7) Add cheese, salt, pepper
8) Mix roasted veggies, carrots, pasta, and sauce in greased 2 quart dish
9) Mix Parmesan cheese, breadcrumbs, and paprika, and sprinkle over pasta mix
10) Bake at 400F for 25 minutes