| | Directions | | Preheat the oven to 450°. On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes. Meanwhile, 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. In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined. Pour 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. |
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| Ingredients | | - |  | 2 red peppers, cored and cut into 1 inch wide strips |
| - | | 2 zucchini, quartered lengthwise and cut into 1 inch cubes |
| - | | 2 summer 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 teaspoon salt, divided |
| - | | 1 teaspoon freshly ground black pepper, divided |
| - | | 1 tablespoon dried Italian Seasoning |
| - | | 1 pound penne pasta |
| - | | 3 cups marinara sauce |
| - | | 1 cup grated fontina cheese |
| - | | 1/2 cup grated smoked mozzarella |
| - | | 1 1/2 cups frozen peas, thawed |
| - | | 1/4 cup grated Parmesan, plus 1/3 cup for topping |
| - | | 2 tablespoons butter, cut into small pieces |
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