Roasted Veggie and Pasta Tomato Stew +leftover heaven

This stew does double duty.  First it's a thick soup then as the leftovers marinade in the fridge it can be transformed into a saucy, cheesy baked pasta casserole (as seen above).  I think the casserole version was the tastiest!

Roasted Veggie and Pasta Tomato Stew

Ingredients

• 3 carrots, large dice
• 1 C frozen pearl onions
• 4 medium red skin potatoes, quarter inch half moon slices
• 4 stalks celery, large dice
• 1 Tbsp olive oil
• 1 - 28 oz can crushed tomatoes, no salt added
• 2 C chicken stock
• 1 large clove garlic, minced (or 3 cloves roasted then smashed)
• 1 C pasta shapes (i used TJ vegetable radiatore)
• salt to taste
• Parmasano or Romano cheeses
• Mozzarella cheese, shredded

Cooking Directions

1. Season carrots, onions, potatoes, celery with salt, drizzle with olive oil and roast on a sheet pan for 25 minutes at 425*. 
2.  In a pot over medium high heat bring crushed tomatoes, stock to a boil and add garlic and pasta. Cook for 8 to 10 minutes or until past al dente. 
3.  Remove roasted veggies from the oven and add to the pot. Turn off the heat and serve topped with Parmesano or Romano cheese.
4. For leftover casserole: grease a small casserole dish or large ramekin with olive oil. add pasta then heat in microwave for a few minutes to warm through. Top with shredded mozzarell cheese and put dish under the broiler for several minutes until brown.
5. Eat, die and go to heaven!