From an old Real Simple.
This recipe has you make a “double batch”, then pull out the extra, add some tomato sauce & cheese, and freeze it for a casserole at a later date. If I’m going to go to the trouble of roasting vegetables I double the recipe and freeze a bunch of casseroles. A chest freezer’s a necessity in that case. I highly recommend Glad Ovenware.
1/2 c olive oil
2 tbs balsamic vinegar
1.5 tsp kosher salt
freshly ground black pepper
3 med zucchini halved lengthwise
3 med eggplant halved lengthwise
1 large onion, peeled and quartered
1 16 oz box ziti or penne
4 large garlic cloves, minced
1 tbs oregano
1 tbs mint
3 large tomatoes, chopped
1 7-oz package feta, crumbled
freshly grated Parmesan
1 cup prepared tomato sauce (I like Barilla)
1/2 tsp red pepper flakes
8 oz mozzarella, shredded
Heat the broiler. In a small bowl, whisk together 2 ts of the oil with the vinegar, 1 tsp of the salt, and a few grinds of pepper and brush the mixture on the cut sides of the zucchini, eggplants, and onion. Arrange them cut-side up on a large, shallow baking pan.
Broil the vegetables 6″ from the heat for 8-10 minutes on each side, until browned and fork-tender. Slice the zucchini. Dice the eggplant into 1″ cubes. Coarsely chop the onion.
Cook the pasta. After draining add the remaining oil to the pan along with the garlic and cook over low heat until the garlic appears translucent. Stir in the oregano and mint. Add the cooked pasta, broiled vegetables, tomatoes, and feta. Set aside half the pasta (see below). Season with remaining salt, more pepper, and serve with Parmesan.
To prepare casseroles for freezer:
Combine the reserved pasta, tomato sauce, and pepper flakes. Distribute among 8″ pans: 2 for a single batch, five for a double. Sprinkle with mozzarella. Cover with plastic wrap, pressing down tightly. Top with pan lid. Freeze.
To cook, remove lid & plastic wrap and top with foil. Bake at 350F for one hour (or allow the pasta to thaw in the fridge overnight and bake, covered, for 30 minutes). Uncover and bake for 15 to 20 minutes more or until the cheese is melted and golden and a knife inserted in the center for 5 seconds comes out hot.