Ingredients:
2 cups elbow macaroni or bowties, small shells or fusilli
1 1/2quarts boiling water, with salt (1 tbsp)

1/2 cup chopped Onion
1/3 cup Butter (80 g on kitchen scale)
3 Tablespoons Flour
1/2 teaspoon Salt
1/8 teaspoon Pepper
1/4 teaspoon Paprika
1 Tablespoon Mustard
2 1/4 cups Milk
2 cups shredded Cheddar Cheese, though go with your heart on this one and go ahead and use what you’ve got; Gruyere is divine! Got some Monterey Jack cheese? Have at ‘er! Havarti? Yup, that works too!

1/2 Dry Breadcrumbs (Store bought breadcrumbs, make your own-use garlic bread, hotdog/hamburger buns, ground up in a food processor)
2 Tablespoons Butter, melted

Directions
Preheat oven to 350C
Spray 8″ or 9″ Casserole dish with vegetable oil spray; set asisde.
Prepare topping:
Melt butter in pot you will use to cook pasta in. Pour melted butter over breadcrumbs you have placed in a small mixing bowl.
Rub together until breadcrumbs are coated with butter; set aside.

In large uncovered saucepan, cook pasta in boiling water, until tender but firm, about 10 minutes.
Drain, set aside.

In same pot, melt  butter and sautee onion over medium/high heat until soft and clear, about 3 – 5 minutes
Sprinkle onion with flour, salt and pepper, paprika. Whisk until combined. Stir in milk, a bit at a time, bringing mixture to a boil before adding a bit more milk. Repeat until all milk is stirred in.
Once all milk is stirred in, continue cooking, stirring constantly for 1 minute.
Remove from heat.
Stir in Cheese(s) and mustard.

Turn out into prepared casserole dish.
Sprinkle with prepared breadcrumbs.
Bake uncovered for about 30 minutes, until hot and bubbly.
Remove from oven and serve.

Serves 4 – 6

I was feeling very tired and perhaps a little lazy when I googled “one pot vegetarian meal” and came up with this: http://vegetarian.about.com/od/maindishentreerecipes/r/quickbeanpasta.htm
A quick mental check of the pantry assured me I had all the ingredients necessary to make this happen. While the water was boiling for the pasta I had a closer look at the recipe and decided it looked rather bland. While the pasta was cooking I threw in a couple of cloves of sliced garlic;
added spices, spinach and parmesan cheese to the mix and voila! A tasty and satisfying vegetarian casserole.

1- 796 ml can Diced Tomatoes
1- 796ml can Crushed Tomatoes
1- 540 ml can Red Kidney Beans
1 cup Skim Mozzarella Cheese
1/4 cup Parmesan Cheese
2 cloves Garlic, sliced
1/2 Onion, chopped
1 1/2 teaspoons Chili Flakes
1 1/2 teaspoons each dried Basil and Oregano
Salt and Pepper, to taste
2 cups fresh Spinach Leaves
1 375 g package pasta

Preheat oven to 375F.
Lightly spray a 4l casserole dish with veg oil spray.
In large pot bring salted water to boil; add pasta and cook for 8 minutes.
Drain pasta, rinse and throw back into the pot.
Stir in diced tomatoes, crushed tomatoes, kidney beans, parmesan cheese, chili flakes, basil, oregano, S&P and chopped onion.
Spoon a third of the pasta mixture into prepared casserole dish, top with a layer of fresh spinach leaves and a third the shredded cheese.
Spoon another third of pasta into casserole, top with remaining spinach and another third of the shredded cheese.
Spoon remaining pasta into casserole, sprinkle with remaining cheese.
Bake in 375F oven for 40 minutes, until cheese is bubbly.

Serves 6 – 8