Pasta & Vegetable Gratin

8 oz. rotini, macaroni, or ziti
1 medium yellow squash, cut into 1/2" dice
1 small red bell pepper, finely diced
2 scallions, thinly sliced
1 c. grated extra-sharp cheddar cheese
1 T. unsalted butter
1 T. unbleached flour
2-1/4 c. low-fat milk
1/4 c. grated Parmesan
1/8 t. freshly grated nutmeg
1/4 t. dried dill
1/2 t. salt
Freshly ground black pepper to taste
2 T. bread crumbs

Cook the pasta until al dente in a large pot of boiling water. Rinse under cold water to stop the cooking, then drain very thoroughly. Pour into a shallow baking dish (2-qt. oval gratin or a 12 x 7" baking dish).

Stir in the yellow squash, red pepper, and scallions. Sprinkle on the cheddar cheese and lightly mix.

Preheat oven to 400 degrees.

Melt the butter in a medium saucepan over medium heat. Whisk in the flour and let bubble, whisking constantly, until it begins to turn beige. Immediately whisk in the milk, and bring it to a boil, whisking constantly. Remove from the heat and whisk in the Parmesan cheese, nutmeg, dill, salt, and pepper.

Pour the sauce over the pasta mixture and toss lightly. Sprinkle on the bread crumbs. Bake 30 minutes or until bubbly and brown on top.

Serves 4.

Adapted from Quick Vegetarian Pleasures, p. 130.