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Casarecce bake with roasted vegies


  • Preheat oven to 210°C.
  • Place all the vegies in an oven tray and toss with oil and seasonings. Then cook in the oven for about 20-30 mins until tender, checking after 15 mins.
  • At the same time, cook the pasta in plenty of lightly salted, boiling water until al dente. Drain well and toss in a little oil. 
  • To make mornay sauce, melt the butter in a saucepan and mix in flour. Turn heat down and gently cook for a few minutes, stirring now and again. Then add ¾ litre hot milk, all at once, and vigorously whisk, adding a little cold milk if needed to reach the desired consistency. Season, turn the heat down even more and stir in 2 good handfuls of tasty cheese. Gently simmer for 7-8 mins, whisking regularly.
  • When ready, place the vegies in a large bowl and gently toss with the pasta and most of the mornay sauce. Then transfer to a gratin (or ovenproof) dish and top with extra sauce and both cheeses. Cook in the oven until coloured.
  • Serve with a simple green salad on the side.


  • 4 tomatoes, cut into wedges
  • 1 zucchini, cut into chunks
  • 1 red onion, cut into wedges
  • 1 each yellow & red capsicum, cut into chunks
  • 1 Japanese eggplant, cut into chunks
  • ½ sweet potato, sliced & halved
  • 5 small flat mushrooms, quartered
  • olive oil
  • freshly ground salt & pepper
  • 1 packet casarecce pasta (or penne)
  • 3 tbsp butter
  • 3 tbsp plain flour
  • 1 litre hot milk
  • grated tasty cheese
  • freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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