Roasted Vegetable Pasta Bake

• 8 cups cauliflower florets Safeway 1 lb For $1.99 thru 02/09
• 5 carrots, cut into 1/2-inch-thick slices King Sooper's 1 lb For $0.99 thru 02/09
• 1 red onion, cut into 1-inch chunks
• 2 cloves garlic, minced
• 2 Tbsp. olive oil
• 3 cups rigatoni pasta, uncooked
• 1 can (14.5 oz.) fat-free reduced-sodium chicken broth
• 1 can (14.5 oz.) diced tomatoes, drained
• 1/4 cup chopped fresh basil
• 1 pkg. (8 oz.) KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA, divided

1. Heat oven to 400 degrees F.
2. Spread cauliflower, carrots, onions and garlic onto foil-covered rimmed baking sheet.
3. Drizzle with oil; stir to evenly coat vegetables.
4. Bake 30 min.
5. or until vegetables are tender and golden brown.
6. Meanwhile, cook pasta in large saucepan as directed on package, omitting salt.
7. Drain pasta; return to pan.
8. Blend chicken broth and half the roasted vegetables in blender until smooth.
9. Add to pasta with remaining roasted vegetables, tomatoes, basil and 1 cup cheese; mix lightly.
10. Spoon into 13x9-inch pan sprayed with cooking spray; sprinkle with remaining cheese.
11. Bake 15 min.
12. or until heated through.

cauliflower, carrots, red onion, garlic, olive oil, rigatoni pasta, chicken broth, tomatoes, fresh basil, italian

Taken from www.kraftrecipes.com/recipes/roasted-vegetable-pasta-bake-174764.aspx (may not work)