Yield: 6 servings
* 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 herb mix or herbs de Provence
* 1 pound penne pasta
* 3 cups marinara sauce (store bought or homemade)
* 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
Preheat the oven to 450 degrees F.
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.