This baked pasta with roasted vegetables is a great way to get all your veggies in, with tons of flavor. I used to make this often when I was a caterer as an alternative entrée for non-meat eaters. It’s also quite convenient, because it can be prepared ahead of time. But don’t think this is strictly for vegetarians; it’s a real crowd-pleaser all around.
This creamy Parmesan baked pasta starts off with a rich bechamel sauce, then a heavy helping of both freshly grated Provolone and Parmesan, making it perfectly decadent and cheesy. I like to use shell pasta because the curves hold on to more of the cheese and the sauce, and broccoli florets add a little bit of greens in an otherwise indulgent dish. My favorite part, however, is the parmesan and panko breadcrumb mixture- it creates that perfect golden brown crunch on top that I love so much!
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