Roasted Tomato Pasta Bake

Ingredients

• 1 (28 ounce) can diced tomatoes

• 1 small onion, finely chopped
• 1 1/2 teaspoons dried Italian herb seasoning
• 1/4 teaspoon ground black pepper
• 2 1/2 cups milk
• 3 tablespoons all-purpose flour
• 3 cups small shell pasta
• 1 cup Italian cheese blend, shredded

Directions

1. 1

   Preheat the oven to 425 degrees F.

2. 2

   Drain the tomatoes in a sieve, reserving the juice.

3. 3

   Set the juice aside.

4. 4

   In a 13" x 9" glass baking dish, combine the drained tomatoes, onion, Italian seasoning and pepper.

5. 5

   Roast for 15 minutes or until fragrant.

6. 6

   Meanwhile, in a saucepan, whisk the milk with the flour.

7. 7

   Cook over medium-high heat, stirring constantly, just until the mixture comes to a boil and begins to thicken.

8. 8

   Stir the reserved tomato juice, the milk mixture and the pasta into the baking dish.

9. 9

   Cover with foil and bake 15 minutes longer or until the pasta is tender but firm and the sauce is thickened.

10. 10

    Sprinkle with the cheese and broil for 2 minutes or until golden and bubbling.

11. 11

    Serve sprinkled with Parmesan cheese.