Cheesy Vege Pasta Bake

I'm at a course all of this week and having to travel about 3 hours a day to attend. Although I'm coming home everyday it doesn't leave me much time to make Leah nutritious meals. Next week I'm going to be busy with work again and won't be here one night, which the husband is a bit concerned about - so this recipe will be great to freeze so he can just grab one out ready for little miss. Bonus!

Cheesy Vege Pasta Bake
375g penne pasta
300g broccoli, cut into florets
500g cauliflower, cut into florets
2t vegetable oil
1 large brown onion chopped finely
2t mustard powder
1t sweet paprika
1/4 cup plain flour
1 1/2 cuos low fat milk
420g canned tomato soup
400g canned diced tomatoes
1 1/2 cups grated reduced fat cheese

1. Cook pasta in large saucepan of boiling water, uncovered, until just tender, drain through a colander then cover.

2. Cook broccoli and cauliflower in medium saucepan of boiling water, uncovered, until tender, drain and cover to keep warm.

3. Preheat grill.

4. Heat the oil in a large saucepan over a medium heat; cook onion until softened. Add mustard, paprika and flour stirring over a low heat for two minutes. Gradually stir in milk and soup. Stir over heat until mixture boils and thickens. Add undrained tomatoes, cook, stirring until mixture is hot.

5. Stir pasta, broccoli and cauliflower into the tomato mixture along with 1 cup of the cheese. Spoon into over proof dishes and sprinkle with remaining cheese. Grill until cheese melts and it browns slightly. Sprinkle with parley before serving.