Instructions: Arrange tomatoes, eggplant, zucchini, mushrooms, peppers and onions on baking sheets lined with parchment. Drizzle with olive oil and sprinkle with salt and pepper. Cut 1/4 off top of garlic and wrap in aluminum foil. Roast vegetables and garlic in a preheated 400F/200C oven for 45 to
50 minutes.

Meanwhile, cook noodles in lots of boiling salted water. Drain, rinse with cold water, and drain well.

In a very large bowl combine noodles with vegetables. Squeeze garlic out of the shell and into mixture. Add tomato sauce, ricotta, basil, oregano and mozzarella. Taste and add salt and pepper if necessary.

Transfer mixture to a large casserole and sprinkle with cheese. Bake in a preheated 350F/180C oven for 40 minutes.

NOTES : Makes 8 servings

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