Roasted Veg Pasta Bake with Tomato & Béchamel

Ingredients

• 3 pieces Red Onion (peeled and sliced)
• 3 pieces Bell Pepper (any colors, sliced)
• 1 piece Aubergine (cut into 1‑inch cubes)
• 1 piece Leek (white and light green parts cleaned and sliced)
• 6 tablespoons Olive Oil (extra‑virgin, divided)
• to taste Salt (coarse or kosher)
• 3 cloves Garlic (finely minced)
• 800 ml Canned Chopped Tomatoes (2 x 400 ml tins)
• 1 tablespoon Maple Syrup (pure, for a touch of sweetness)
• 500 g Wholemeal Pasta (any short shape like penne or fusilli)
• 3 tablespoons All‑Purpose Flour (sifted, gluten‑free if needed)
• 500 ml Oat Milk (unsweetened, can substitute rice or soy milk)
• to taste Black Pepper (freshly ground)

Instructions

1. Preheat Oven

   Set the oven to 200 °C (392 °F) and let it fully preheat while you prepare the vegetables.

   Time: PT10M

   Temperature: 200 °C

2. Prepare Vegetables for Roasting

   Finely slice the 2 red onions, 3 bell peppers, 1 aubergine and the cleaned leek (discard the dark green leaves). Spread them evenly on two baking trays, drizzle with 2 Tbsp olive oil per tray, sprinkle with a generous pinch of salt and toss to coat using your hands.

   Time: PT15M

3. Roast Vegetables

   Place the trays in the preheated oven and roast for 30 minutes, stirring once at the 20‑minute mark to promote even charring.

   Time: PT30M

   Temperature: 200 °C

4. Start Tomato Sauce

   While the veg roast, slice 1 red onion and mince 3 garlic cloves. Heat 1 Tbsp olive oil in a wide‑bottom non‑stick pan over high heat, add the onion and garlic, and sauté for 4‑5 minutes until the garlic turns golden but not dark.

   Time: PT5M

   Temperature: high

5. Simmer Tomato Sauce

   Add the two tins of chopped tomatoes, 1 Tbsp maple syrup and 1 tsp salt. Stir, reduce heat to low, and let simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly.

   Time: PT10M

   Temperature: low

6. Boil Pasta

   Bring a large pot of salted water to a boil. Add 500 g whole‑meal pasta and cook according to package directions (about 12 minutes) until al dente. Drain and rinse briefly under warm water.

   Time: PT12M

   Temperature: boiling

7. Make Béchamel Roux

   In a saucepan over medium heat, combine 3 Tbsp olive oil and 3 Tbsp sifted flour with a pinch of salt. Cook, stirring constantly, for 1‑2 minutes until the mixture turns a light golden color, indicating the raw flour taste is cooked out.

   Time: PT2M

   Temperature: medium

8. Whisk in Oat Milk

   Slowly pour 500 ml oat milk into the roux while whisking vigorously. Bring to a gentle boil, then reduce to medium heat and cook, stirring, until the sauce thickens and coats the back of a spoon (about 5‑7 minutes). Season with salt and freshly ground black pepper to taste.

   Time: PT7M

   Temperature: medium

9. Combine Roasted Veg with Tomato Sauce

   Remove the roasted vegetables from the oven and fold them into the simmered tomato sauce, mixing well to re‑hydrate the charred bits.

   Time: PT3M

10. Assemble the Bake

    In a 9×13 in casserole dish, spread the cooked pasta evenly. Pour the tomato‑vegetable sauce over the pasta and toss gently to coat. Finally, drizzle the creamy béchamel over the top, spreading it into an even layer.

    Time: PT5M

11. Final Bake

    Return the assembled dish to the oven (still at 200 °C) and bake for 12‑15 minutes, until the top is lightly browned and the edges are crisp.

    Time: PT12M

    Temperature: 200 °C

12. Rest and Serve

    Remove from oven, let rest for 5 minutes, then serve hot. Garnish with fresh herbs if desired.

    Time: PT5M

Nutrition Facts

Calories

660

Protein

20 g

Carbohydrates

95 g

Fat

15 g

Fiber

10 g

Ingredient Substitutions

• Instead of Aubergine: Zucchini
• Instead of Olive Oil: vegetable oil
• Instead of Canned Chopped Tomatoes: crushed tomatoes
• Instead of Maple Syrup: honey, agave nectar
• Instead of Wholemeal Pasta: regular pasta
• Instead of All‑Purpose Flour: gluten‑free flour blend
• Instead of Oat Milk: rice milk, soy milk

Equipment Needed

• Oven
• Baking Tray
• Non‑Stick Skillet
• Saucepan
• Whisk
• Spatula or Wooden Spoon
• Colander
• Casserole Dish (9×13 in)
• Large Pot for Boiling Pasta
• Cutting Board
• Chef’s Knife

Critical Steps — Do Not Skip

• Roasting vegetables until nicely charred
• Cooking the roux without burning
• Simmering tomato sauce to reduce and concentrate flavor
• Baking the assembled casserole until the top crisps

Chef Tips from the Video

• Use parchment paper on the baking trays for easy cleanup.
• A pinch of smoked paprika in the tomato sauce adds extra depth.
• For extra crunch, sprinkle a handful of toasted breadcrumbs on top before the final bake.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Cool completely, then freeze in a freezer‑safe dish for up to 1 month. Reheat directly in the oven.

Room temperature: Do not store at room temperature; perishable.

Make-Ahead Tips

• Roast the vegetables up to 24 hours ahead and refrigerate.
• Prepare the tomato sauce and béchamel a day before; reheat gently before assembling.
• Assemble the casserole, cover, and refrigerate; bake directly from the fridge, adding a few extra minutes.