Roasted Vegetable and Pasta Casserole

Ingredients

• 9 oz penne pasta uncooked
• 2 medium bell pepper green red yellow cut into 12 pieces
• 1 cup mushrooms fresh cut in half
• 1 medium zucchini cut into 1 1/2-inch pieces (2 cups)
• 1 tablespoon vegetable oil 
• 0.5 teaspoon seasoning italian
• 0.3 teaspoon salt 
• 1.8 oz bearnaise sauce mix white
• 2 cups milk 
• 4 oz havarti cheese shredded
• 4 oz cheddar cheese shredded

Equipment

• bowl
• frying pan
• sauce pan
• oven
• baking pan
• aluminum foil

Directions

1. Heat oven to 450°F. Spray 8-inch square (2-quart) baking dish with cooking spray. Cook and drain pasta as directed on package.
2. Meanwhile, in large bowl, toss bell peppers, mushrooms, zucchini, oil, Italian seasoning and salt to coat. Spoon into ungreased 15x10x1-inch pan.
3. Bake uncovered about 20 minutes or until crisp-tender. Cool slightly. Coarsely chop vegetables.
4. Reduce oven temperature to 350°F. In 4-quart saucepan, mix sauce mix (dry) and milk.
5. Heat to boiling over medium heat, stirring constantly; remove from heat. Stir in cheeses until melted. Stir in pasta until well coated.
6. Spoon half of pasta mixture into baking dish. Reserve about 1/2 cup of the vegetables. Spoon remaining vegetables evenly over pasta. Top with remaining pasta.
7. Sprinkle with reserved vegetables.
8. Cover with foil; bake 30 minutes. Uncover; bake 10 to 15 minutes longer or until bubbly.