Ingredients
2 red peppers, 1-inch wide strips
2 zucchini, 1-inch cubes
2 summer squash, 1-inch cubes
4 cremini mushrooms, halved
1 yellow onion, 1-inch strips
1/4 cup extra-virgin olive oil
1 tablespoon dried Italian herb mix or herbs de Provence
4 cups penne pasta
3 cups marinara sauce (store bought or homemade)
1 1/2 cups frozen peas, thawed
1 cup grated fontina cheese
1/2 cup grated smoked mozzarella
1/4 cup grated Parmesan, plus about 1/4 cup for topping
2 tablespoons butter, cut into small pieces
Preparation
Preheat oven to 450 degrees F.
On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions. Toss with olive, salt, and pepper. 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, a little less than al dente. Drain in a colander.
In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, salt, and pepper.
Pour the pasta into a greased 9 by 13-inch pan (or a large casserole dish). Top with the remaining Parmesan cheese and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.
