So I used my handy stash of roast veg to make an old favourite, vegetarian pasta bake. It was a great success, and being a bake, sort of "held" in the oven until we could eat it.
Vegetarian Pasta Bake
Serves 2 - 3
200 grams penne or other dried pasta shapes, cooked according to package directions
2 cups roasted vegetables
1 jar Sacla vine-ripened tomato and mascarpone stir through sauce
1/4 cup cream (single or double) OR creme fraiche
1-1/2 cups grated cheese (cheddar, mozzarella, gruyere or any combination thereof)
1/2 cup bread crumbs
Mix the roasted vegetables into the drained, cooked pasta. Add the jar of sauce and the cream or creme fraiche and stir through. Put this mixture into a casserole dish.
In a small bowl, mix together the cheese and bread crumbs. Sprinkle evenly over the pasta mixture in the casserole dish. Bake in the oven for about 10 minutes at about 350 F or 170 C, or until the cheesey topping has melted and turned a light golden colour.
Serve immediately, or, if you need to "hold" this for a while, turn the heat back to about 275 F or 125 C and just let it sit in the oven, keeping an eye on it to make sure the topping does not get too brown. It's best served fairly quickly, but in my experience it will hold quite happily like this for up to forty minutes. If you know you are going to have to "hold" dinner, the other option is to set the heat a bit lower from the beginnning and just let the topping melt and cook more slowly to start with.