Baked Penne with Roasted Vegetables

By Becky Houston

1 Red Peppers, cored, cut into 1” wide strips

2 zucchini, quartered lengthwise, cut into 1” cubes

2 Summer squash, quartered length wise and cut into 1” cubes

4 cremini mushrooms, halved

1 Yellow onion, peeled and sliced into 1” strips

¼ C. Extra Virgin Olive Oil

1 t. salt divided

1 t. Freshly ground black pepper, divided

1 T. herbs de Provence

1 lb Penne pasta

3 C. Marinara Sauce

1 C. Fontina cheese, grated

½ C. smoked mozzarella cheese, grated

1 ½ C. frozen peas, thawed

¼ C. grated Parmesan cheese, plus 1/3 C. for topping

2 T. butter, cut into small pieces

Preheat oven to 450. Toss peppers, zucchini, squash, mushrooms and onions with olive oil, ½ t. salt,

½ t. pepper and dried herbs. Roast until tender about 15 mins.

Cook Pasta in boiling water 6 minutes. No longer. Drain.

In large bowl, toss pasta with vegetables, marinara sauce, cheese, peas.

Pour into greased 9 x 13 pan. Top with remaining Parmesan and dot with butter .

Bake until golden and cheese melts, about 25 minutes.