Baked Penne with Roasted Vegetables

Ingredients

• •2 red bell peppers, cored and cut into 1-inch wide strips
• •2 zucchini, quartered lengthwise and cut into 1-inch cubes
• •2 yellow squash, quartered lengthwise and cut into 1-inch cubes
• •4 cremini mushrooms, halved
• •1 yellow onion, peeled and sliced into 1-inch strips
• •1/4 cup extra-virgin olive oil
• •1/2 teaspoon salt
• •1/2 teaspoon freshly ground black pepper
• •1 tablespoon dried Italian herb mix, or herbs de Provence
• •1 pound penne pasta
• •3 cup marinara sauce, (store bought or homemade)
• •1 cup fontina cheese, grated
• •1/2 cup smoked mozzarella, grated
• •1/2 teaspoon salt
• •1/2 teaspoon freshly ground black pepper
• •1 1/2 cup frozen peas, thawed
• •1/4 cup Parmesan, grated
• •1/3 cup Parmesan, for topping
• •2 tablespoon butter, cut into small pieces

Steps

1. 1Preheat the oven to 450 degrees F.
2. 2On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, salt, pepper, and dried herbs. Roast until tender, about 15 minutes.
3. 3Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
4. 4In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, salt, and pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
5. 5Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.