Roasted Tomato Pasta Bake

• 1 (28 ounce) can diced tomatoes
• 1 small onion, finely chopped
• 1 1/2 teaspoons dried Italian herb seasoning
• 1/4 teaspoon ground black pepper
• 2 1/2 cups milk
• 3 tablespoons all-purpose flour
• 3 cups small shell pasta
• 1 cup Italian cheese blend, shredded

1. Preheat the oven to 425 degrees F.
2. Drain the tomatoes in a sieve, reserving the juice.
3. Set the juice aside.
4. In a 13" x 9" glass baking dish, combine the drained tomatoes, onion, Italian seasoning and pepper.
5. Roast for 15 minutes or until fragrant.
6. Meanwhile, in a saucepan, whisk the milk with the flour.
7. Cook over medium-high heat, stirring constantly, just until the mixture comes to a boil and begins to thicken.
8. Stir the reserved tomato juice, the milk mixture and the pasta into the baking dish.
9. Cover with foil and bake 15 minutes longer or until the pasta is tender but firm and the sauce is thickened.
10. Sprinkle with the cheese and broil for 2 minutes or until golden and bubbling.
11. Serve sprinkled with Parmesan cheese.

tomatoes, onion, ground black pepper, milk, allpurpose, shell pasta, italian cheese blend

Taken from www.food.com/recipe/roasted-tomato-pasta-bake-237750 (may not work)