Summer Vegetable Pasta Bake
  • 2 Tbsp olive oil
  • 1 yellow squash, diced
  • 2 zucchini, diced
  • 1 pint grape tomatoes, quartered
  • 4 cloves garlic, rough chop
  • 1 quart 1% milk, slightly warmed to get out chill
  • 6 Tbsp unsalted butter
  • 6 Tbsp flour
  • 1 lb penne pasta, cooked to just shy of al dente
  • ½ cup pecorino cheese
  • 2 heaping cups shredded mozzarella
  • ½ cup Italian seasoned breadcrumbs
  1. Preheat oven to 375 degrees.
  2. Cook a lb of penne pasta a minute or two shy of al dente {cooking time will vary depending on brand and will be labeled on box}. Drain and set aside.
  3. In your large pan, over medium heat, add the olive oil and veggies. Season with a few pinches of salt and some black pepper. Cook until the veggies begin to caramelize.
  4. Remove the veggies with a non metal spoon and set aside.
  5. Add in the butter. Once melted add in the flour and stir with a wooden spoon, allowing the flour to cook for two minutes.
  6. Slowly add in the milk stirring to prevent lumps. Allow to simmer until it begins to thicken- about 10 minutes. Season again with a little salt and pepper.
  7. Stir in the pecorino and mozzarella, stir until combined. Toss in the pasta and veggie, Toss to coat.
  8. Sprinkle breadcrumbs overtop and drizzle just a little olive oil. Bake for about 15 minutes. For extra browning on the bread crumb pop the broiler on for a few minutes until golden.
Recipe by LeMoine Family Kitchen at