Ingredients
Method
1.Preheat oven to 220°C.
2.Place vegetables in a shallow pan, add the oil and toss. Roast vegetables 20-25 mins, turning once or twice till tender. While veg are roasting make sauce.
3.Place wine and stock into a frying pan, whisk in the tomato paste then add the chopped tomatoes, oregano, vinegar and brown sugar and simmer for 15 – 20 minutes. Stir in the roasted vegetables and season with salt and pepper.
4.While the vegetable sauce is cooking make the cheese sauce. Melt the butter in a saucepan, stir in the flour, then add the stock, a little at a time, whisking continuously. Add the milk and cook without boiling, stirring continuously until the sauce is thick enough to coat the back of the spoon. Add 1 cup of grated cheddar and the parmesan and season with salt and pepper.
5.Fold the cooked pasta into the vegetable sauce and pour into a baking dish. Pour over the cheese sauce, sprinkle with remaining cheese. Grill or bake 15 until top is golden.
