Pasta with roasted vegetables

Cook the pasta al dente in salted water, drain, and set aside.
Dice or slice the zucchini, eggplant, bell peppers, and onion, and halve the tomatoes.
Arrange the vegetables on a baking sheet, drizzle with olive oil, and sprinkle with salt, pepper, and oregano. Bake for about 20 minutes at 200°C. In an ovenproof dish, combine the pasta with the roasted vegetables and cream/béchamel sauce.
Sprinkle with grated cheese and bake in the oven for 15 minutes at 190°C (350°F), until the cheese melts and browns.
Serving:
Serve immediately after removing from the oven, sprinkled with fresh basil or parsley. This is a great way to use up seasonal vegetables – it’s filling, yet light and colorful.
👉 This is the perfect casserole for a family lunch or dinner with friends – save this recipe and try it!
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