Colored Bell Peppers – ½ cup roughly choppedWe love bell peppers and you can find them in all my pasta recipes
Mushrooms – 4-5 roughly chopped
Shallots – 3 to 4 roughly chopped
Fresh Basil Leaves – 10 roughly chopped
Tomato – 1 roughly chopped
Heavy Cream / Milk – ½ cup
Cheddar Cheesecheese of your choice – ½ cup
Salt – ½ tsp + ½ tsp
Garlic Infused Olive Oil – 1 tbsp.
Oil – ½ tsp for cooking pasta + ½ tsp for greasing the casserole dish.
Ground Pepper – 1 tsp
Cook the pasta aldente according the package directions.
I added the half tsp of salt and oil in the water.
While the pasta is getting cooked, preheat the oven to 350 degree F.
Chop the veggies and place them in cookie tray covered with aluminium foil or cookie sheet.
Add the 1 tbsp. oil, salt and pepper. Mix them well.
Bake them for 15 minutes. (As we are going to bake again, even if the veggies are half done its ok.)
Now we our pasta and roasted veggies are ready. We need to arrange and bake again with cheese.
Grease the casserole dish or bread pan and start layering the pastas and veggies.
I did one pasta layer and one veggie layer and continued.
Before adding the cheese, add the heavy cream or milk. This ensures the pasta retains the moisture.
Now add the cheese and bake it again for 25 minutes at 350degree F.
You can add veggies of your choice. Instead of regular tomatoes colored cherry tomatoes can be used. Any small pasta would work for this casserole. Bread crumbs can be added while baking the casserole.