remake of a recipe from Danielle

Last year this Food Sharing blog was Danielle's idea, since the StrolelrFit moms had created a recipe book and after the monthly potluck there was always a recipe that was being requested.  We have not seen her in a while nor have we seen any recipes fromher, and we miss her and the gilrs.  But I decided to make one of her recipes from the StrollerFit Cookbook with a slight change, the noodles so here it is:

Parmesan and root vegetable Pasta Bake
Ingredients:
6 cups (1/2 inch) cubed and peeled butternut squash (about 2 1/2 pds)
2 1/2 cups (1/2 inch) cubed, peeled sweet potato (about 1 pound)
2 cups coarsley chopped onions, divided
cooking spray
1 tbsp olive oil
4 cups low fat milk
1/8 tsp ground nutmeg
1/8 tsp ground cinnamon
1 bay leaf
1.5 ounces all purpose flour
1/4 tsp ground black pepper & 1/4 tsp salt
1 1/4 cups grated parmigiano-Reggiano chesse
1 1/2 cups shredded skim milk mozzarella
1 box ziti or curly noodles, (cooked til al dente)

Directions:
1. preheat oven to 450 degrees
2.  make the pasta til it is al dente, rinse under cool water when done and set aside
3. combine squash,sweet potato, 1 cup onions and oil in a roasting pan that was coated with cooking spray, toss to coat.  Bake at 450 degrees for 30 minutes or until veggies are tender, stir once, set aside
4.  combine remaining onion, milk, nutmeg, cinnamon and bay leaf in a medium pan over medium high heat.  bring to a simmer.  remove from heat, let stand for 15 mintes then strain milk mix thru a sieve ove a bowl, discard the solids.  (Tip wash the pan before using again  to cook the strained milk).  Return milk to pan and add flour, salt, and pepper, stirring while ciooking over medium heat until thick (use a whisk).  Remove from heat and add parmesaen-reggiano cheese.
5. drop oven to 375 degrees
6. spread half the milk mix at the bottom of a 13x9 inch pan, mix in half the noodles so they are well coated.  add the roasted squash and potatoes in an even layer over the noodles.  mix remaining noodles and sauce together and pour over the top in an even layer.  spread mozzarella cheese evenly over the top.
7. spray tin foil with cooking spary and cover noodle mixture.  Bake covered for 30 minutes, uncover and bake for an additional 20 minutes.  let stand for 10 minutes and then enjoy.