Ingredients
- 2 red bell peppers, cored and cut into 1-inch wide strips
- 2 zucchinni, quartered lengthwise and cut into 1-inch cubes
- 2 summer squash, quartered lenthwise and cut into 1-inch cubes
- 4 cremini mushrooms, halved
- 1 yellow onion, peeled and sliced into 1-inch strips
- 1/4 cup olive oil
- 1 tsp salt, divided
- 1 tsp freshly ground black pepper, divided
- 1 tbsp dried italian herb mix or herbs de Provence
- 1 lb penne pasta
- 3 cups marinara sauce (store bought or homemade)
- 2 cup fontina cheese, grated
- 1/2 cup smoked mozzarrella, grated
- 1 1/2 cups frozen peas, thawed
- 1/4 cup parmesan cheese, grated, plus 1/3 cup for topping
- 2 tbsp butter, cut into small pieces
Preparation
Step 1
Preheat oven to 450 degrees F. On a baking sheet, toss the peppers, zucchini, squash,mushroons, and onions with olive oil. Add 1/2 tsp salt, 1/2 tsp 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. Grain in a colander. In a large bowl, toss teh drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 tsp salt and 1/2 tsp 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 9x13-inch pan. Top with the remaining 1/3 cup parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.