Preheat the oven to 400F and line a baking sheet with parchment paper.

Place the zucchinis and tomatoes on the baking sheet, toss with a tablespoon of olive oil and Italian seasoning, and roast them in the preheated oven for 20 minutes. Once they are tender, remove the baking sheet from the oven and set it aside.

Meanwhile, bring a pot of water to a boil and cook the pasta. Once the pasta is ready, drain and rinse, and set aside.

In the same pot, heat up the remaining tablespoon of oil over medium heat. Sauté garlic for 30 seconds, add the flour, and whisk, cooking the flour for about a minute. Gradually whisk in the milk and the red pepper flakes, stirring constantly, until the mixture has thickened.

Turn off the heat, add 1 ½ cups of cheese, and whisk to combine into the mixture. Add the cooked pasta and the roasted veggies to the pot, and combine.

Transfer the pasta and veggie mixture to a baking dish, sprinkle with the remaining ½ cup shredded cheese, and place it in the oven under the broiler (set it to BROIL - High) for 2 to 3 minutes, long enough to melt the cheese and form a light brown crust on top.

Remove from the oven and serve.