Roasted Butternut Squash and Bacon Pasta

Whip up this wonderful pasta and zucchini casserole for a light family dinner.Mini penne pasta goes well with this dish, as it is about the same size as zucchini. You can also use elbow macaroni, shell macaroni, or orecchiette.
Preheat the oven to 425 degrees.Combine 1/4 teaspoon salt, rosemary and pepper. Place the zucchini on a foil-lined baking sheet greased with cooking spray; sprinkle with the salt mixture. Bake at 425 ° C for 45 minutes or until soft and lightly browned. Increase the oven temperature to 450 degrees.Saute the bacon in a large nonstick skillet over medium-high heat until crisp. Remove the bacon from the pan, leaving 1 1/2 teaspoons of the filling in the pan; crumble the bacon. Increase the heat to medium-high. Add the shallots to the skillet; simmer for 8 minutes or until tender. Combine the zucchini, bacon, and shallot mixture; set aside.Prepare the pasta according to the instructions on the package, without adding salt or fat. Dry well.Combine flour and 1/2 teaspoon salt in a roasting pan over medium-high heat. Gradually add the milk, stirring constantly with a whisk; bring to a boil. Cook for 1 minute or until slightly thickened, stirring constantly. Remove from heat. Add the provolone, stirring occasionally, until the cheese is melted. Add the pasta to the cheese mixture, stirring well. Place the pasta mixture in an 11-inch x 7-inch baking dish lightly coated with cooking spray; top with the pumpkin mixture. Sprinkle evenly with parmesan cheese. Bake at 450 ° C for 10 minutes or until the cheese is melted and starting to brown.