Roasted Tomato Pasta Bake

READY IN: 35mins
Recipe by Irmgard

This is an easy weeknight casserole that you can have ready in 35 minutes. Serve with a green salad and garlic bread.

Top Review by Carm50

I've made baked pasta before but never where I've roasted the tomatoes first. It really enhances the flavor. This is a super easy way to get some creamy comfort food on the table fast. I made it exactly as the recipe states and it was tasty but a little tame for us. I'll be adding more spice, some garlic, and maybe some red pepper flakes to spice it up a little. Thanks for posting.

Ingredients Nutrition

Directions

  1. Preheat the oven to 425 degrees F.
  2. Drain the tomatoes in a sieve, reserving the juice.
  3. Set the juice aside.
  4. In a 13" x 9" glass baking dish, combine the drained tomatoes, onion, Italian seasoning and pepper.
  5. Roast for 15 minutes or until fragrant.
  6. Meanwhile, in a saucepan, whisk the milk with the flour.
  7. Cook over medium-high heat, stirring constantly, just until the mixture comes to a boil and begins to thicken.
  8. Stir the reserved tomato juice, the milk mixture and the pasta into the baking dish.
  9. Cover with foil and bake 15 minutes longer or until the pasta is tender but firm and the sauce is thickened.
  10. Sprinkle with the cheese and broil for 2 minutes or until golden and bubbling.
  11. Serve sprinkled with Parmesan cheese.

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