Baked Pasta With Roasted Vegetables

Laura recently pointed out that the dishes we've been cooking for this column haven't been the healthiest of plates, considering they haven't had any vegetables in them! Then I read Judy Griffin's newest column on , so we decided to cook something a little healthier, even though you know I had to sneak cheese into it!

This is what you'll need for this dish. Like I said before, I always shop at the Waldbaum's on Sunrise Highway because they always have the most sales, including two for $5 items. 

• 2 Zucchini
• 1 Yellow Squash
• 1 Red Pepper
• Can of crushed tomatoes (large)
• Can of tomato puree (large)
• Can of tomato sauce (small)
• 2 cloves of garlic
• Half an onion
• Basil
• Box of pasta
• Block of Mozzarella cheese

Now, you can use any type of vegetables for this dish — broccoli, cauliflower, artichokes or asparagus — so use the ones you enjoy most. Cut the vegetables into slices and then mix them with extra virgin olive oil, salt and pepper. Lay them out on a baking sheet and roast them in the oven at 400 degrees for about 30 minutes, or until the vegetables have caramelized. It's important that the veggies brown around the edges, which helps release their natural sugars, thus turning the vegetables into a sweet surprise.

Some may like to use canned tomato sauce for this dish, but Laura said growing up Italian, she's only eaten homemade sauce, so we'll go with her tomato sauce recipe. In a large pot, heat up some extra virgin olive oil and half a chopped onion. After it's become translucent, add two chopped garlic cloves. (Note from Laura: Here is where I like to add a teaspoon or so of red pepper flakes  for a little kick). Add the cans of tomatoes (puree, crushed and sauce) and mix. Add salt and pepper while tasting it along the way.

The sauce needs to simmer on a low heat for at least a half an hour in order to develop its rich flavors. Near the end of the simmering process, throw in a handful of chopped basil; it adds a fantastic homemade touch!

Now, to put it all together. Boil a box of pasta, drain it and put it back into the pot. Add enough sauce to coat the pasta, but not drench it. Then add the roasted vegetables. Grate the mozzarella cheese and add 3/4 of it to the pot. Stir everything together. Add salt and pepper and taste it.

In a baking dish, ladle on some of the tomato sauce to cover it. Pour in the pasta mixture, and top it with some more sauce (if you prefer), the remaining cheese and some grated parmesan or Romano. Bake in a 375 degree oven for 30 minutes or until the cheese is melted and bubbly.

Bon apetit!