Baked Penne with Roasted Vegetables

4 Servings
Vegetables American
Roast Bake Side Dish Main Dish Vegetables American

1 Green per cored and cut into approx. 3/4 " piece
1 chini quartered lengthwise and cut into 1" cubes
1 mer squash quartered lengthwise and cut into 1" cubes
2 Cremini hrooms cut into bite size pieces
1/2 Yellow on peeled and cut into 1/6ths or 1/8ths
1/8 cup extra-virgin ve oil
1/2 teaspoon t divided
1/2 teaspoon freshly ground ck pepper divided
1/2 tablespoon dried Italian b mix or herbs de Provence
8 oz. penne ta
2 cups marinara sauce (store bought or home made)
1/2 cup ted fontina cheese
1/3 cup grated smoked zarella cheese
3/4 cup frozen s thawed
1/8 cup grated mesan cheese plus 1/4 cup for topping
1 tablespoon ter cut into small pieces

Preheat oven to 450 degrees F. On a baking sheet, toss peppers Zucchini squash, mushrooms, and onions with olive oil ? teaspoon salt, ? 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, ? teaspoon salt, and ? teaspoon pepper. Using a wooded 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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