Fill your kitchen with aromatic Italian flavours with our Roasted Vegetable & Cheese Casserole Bake, which oozes comfort in every bite. Super-easy to make, you’ll love how our Romesco Cream Cheese dip compliments roasted vegetables and adds that extra Italian touch to your meal.
Once the flour has cooked, pour the hot milk in continuously while whisking.
Add the bay leaf and peppercorns and cook on a low flame continuously whisking until it's thick.
Season the white sauce with salt and pepper.
For the Bake
Cut mushrooms into quarters, carrots and zucchini into batons and broccoli into florets.
Season and toss the vegetables with oil and roast for 20 mins at 200°c in the oven.
Clean and blanch the spinach in boiling water, and then shock the spinach in ice water right after blanching to help it retain its green colour.
Roughly chop the blanched spinach.
Mix the romesco cream cheese into the prepared Bechamel.
Add the roasted vegetables and blanched spinach to the sauce and gently fold so that everything is evenly distributed.
Garnish with mozzarella and extra virgin olive oil and set for baking until the top is nice and golden at 200°c.
Garnish with chopped parsley and serve hot.
Shop these Italian pantry staples at your nearest gourmet grocery store or order them online via Swiggy or Zomato. For more updates on all things Italian, follow @sorrentina_honestlyitalian on Instagram