Vegetable rigatoni n cheese

This vegie lasagne is a fabulous way to keep everyone happy, even the kids!

Recipe «Vegetable rigatoni n cheese» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 375g dried rigatoni, 2/3 cup grated smoked cheddar, 4 cups chargrilled vegetables, roughly chopped, 1/4 cup roughly chopped fresh flat-leaf parsley, plus extra to serve, 1/2 cup grated tasty cheese , 3 cups warm milk, 60g butter, 4 tbsp plain flour .

Ingredients:

• 375g dried rigatoni 
• 2/3 cup grated smoked cheddar 
• 4 cups chargrilled vegetables, roughly chopped 
• 1/4 cup roughly chopped fresh flat-leaf parsley, plus extra to serve 
• 1/2 cup grated tasty cheese 
• 3 cups warm milk 
• 60g butter 
• 4 tbsp plain flour 

Instructions

1. Cook pasta following packet directions. Drain. Return pasta to pan.
2. Meanwhile, preheat oven to 200°C/180°C fan-forced. Grease a 5cm-deep, 21cm x 30cm (10-cup-capacity) ovenproof dish.
3. Make Bechamel sauce: Place milk in a microwave-safe jug.Microwave on HIGH (100%) for 1 minute or until warm. Melt butter in a medium saucepan over medium heat. Add flour. Cook, stirring, for 1 to 2 minutes or until mixture bubbles. Gradually stir in milk. Bring to the boil. Reduce heat to low. Cook, stirring, for 5 minutes or until sauce thickens. Season with salt and pepper.
4. Remove from heat. Stir in the grated smoked cheddar. Add béchamel mixture to pasta with chargrilled vegetables and parsley. Season with salt and pepper. Mix well to combine.
5. Spoon mixture into the prepared dish. Sprinkle with tasty cheese. Bake for 15 to 20 minutes or until golden. Stand for 5 minutes. Serve topped with extra parsley.