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
1 yellow onion, peeled and sliced into 1-inch strips
¼ cup extra-virgin olive oil
1 t salt, divided
1t freshly ground black pepper, divided
1 T dried Italian herb mix or herbs de Provence
1 # penne pasta
3 c marinara sauce (store bought or homemade)
1 c grated fontina cheese
½ c grated smoked mozzarella
1½ c frozen peas, thawed
¼ c grated Parmesan, plus 1/3 cup for topping
2 T butter, cut into small pieces
Preparation
Preheat the oven to 450 degrees F.
On a baking sheet, toss the peppers, zucchini, and squash with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
Saute onions in a little butter or oil until golden and tender.
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, onion, 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.
