Italian Kugel Improv

Last winter the Joblot was practically giving away multigrain rotini. So we purchased 10, 1 pound bags. Yesterday I pressure cooked a pound of pasta and after I strained it, I spread it on a large greased baking dish. I made a roux using olive oil, Romano cheese, milk and flour and poured it over the noodles. I grated some leftover sharp cheddar and added slices of Provolone and fresh tomatoes. I sprinkled the top with Italian bread crumbs mixed with olive oil. It baked in a 350 oven uncovered. It was so good I will do it again. My husband calls it Italian kugel. It's good warm with a cold green salad. We had leftover canned white tuna mixed with horseradish and cottage cheese and tomato as a side dish with red onion and a Caesar salad.