Roasted Tomato Pasta Bake Recipe #237750
This is an easy weeknight casserole that you can have ready in 35 minutes. Serve with a green salad and garlic bread.
by Irmgard
35 min | 5 min prep
SERVES 4 -6
- 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
- Preheat the oven to 425 degrees F.
- Drain the tomatoes in a sieve, reserving the juice.
- Set the juice aside.
- In a 13" x 9" glass baking dish, combine the drained tomatoes, onion, Italian seasoning and pepper.
- Roast for 15 minutes or until fragrant.
- Meanwhile, in a saucepan, whisk the milk with the flour.
- Cook over medium-high heat, stirring constantly, just until the mixture comes to a boil and begins to thicken.
- Stir the reserved tomato juice, the milk mixture and the pasta into the baking dish.
- Cover with foil and bake 15 minutes longer or until the pasta is tender but firm and the sauce is thickened.
- Sprinkle with the cheese and broil for 2 minutes or until golden and bubbling.
- Serve sprinkled with Parmesan cheese.
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5 stars