Heat oven to 450°F. Line 15x10x1-inch pan with foil; lightly spray with cooking spray. In large bowl, stir bell pepper, mushrooms, onion, garlic, 1/2 teaspoon of the salt and the olive oil until well blended. Spoon in single layer in pan. Bake 30 to 35 minutes, stirring halfway through, until vegetables are tender and golden brown.

Meanwhile, in 4- to 5-quart Dutch oven or stockpot, cook pasta as directed on package; drain. Return pasta to Dutch oven. In 1 1/2-quart saucepan, melt 1/4 cup of the butter over medium heat. Add flour, remaining 1/2 teaspoon salt and pepper flakes; cook 1 to 2 minutes, stirring constantly, until smooth and creamy. Gradually stir in milk; cook 6 to 8 minutes, stirring frequently, until slightly thickened.

Reduce oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Stir roasted vegetables, sauce, kale, tomatoes and chick peas into pasta until well blended. Spoon half of the pasta mixture into 13x9-inch baking dish; sprinkle evenly with 1 cup of the cheese. Repeat with remaining pasta mixture and remaining 1 cup cheese.

In 1-quart microwavable bowl, microwave remaining 2 tablespoons butter uncovered on High about 30 seconds or until melted. Stir in bread crumbs until well blended. Sprinkle evenly onto pasta mixture. Cover; bake 30 to 35 minutes or until thoroughly heated. Uncover; bake 5 to 8 minutes or until bread crumbs are light golden brown.