Gratin

For Dannin's birthday dinner, I was supposed to make a veggie side.  I had all intentions of getting up early Saturday morning and researching veggie sides in my numerous cookbooks.  Well, in my rush to get out the door and to get the hubbie, JD, out of the door, I completely forgot about the cookbooks.  So there I am standing in the produce aisle of Sweetbay with no recipe and no idea what to make.  I started to piece together an idea and grabbed a head of broccoli, cauliflower and cherry tomatoes.  I decided at that moment to make a broccoli, cauliflower gratin!

1/2 head broccoli - chopped into florets
1/2 head cauliflower - chopped into florets
2 cloves garlic - minced
2 cups cherry tomatoes - halved
1/2 cup heavy cream
1/2 cup milk
1 jar favorite spaghetti sauce
1 box penne pasta
1 cup of bread crumbs (made from 2 slices of bread)
1 tbls evoo
1/2 cup shredded asiago

Set a large pot of water to boil and drop the broccoli and cauliflower in to cook for about 5 minutes, or until al dente.  Strain and, using the same water, set to boil again and drop the penne in and cook until al dente - about 8 minutes.  In a large bowl, mix the garlic, tomatoes, cream, milk and spaghetti sauce.  In a large casserole dish, combine the strained penne, the veggies and the sauce together.  In a small bowl, mix the breadcrumbs, cheese and evoo together sprinkle on top.  Bake at 375 degrees until the top is browned.