Ingredients
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2 zucchini, quartered lengthwise and cut into 1-inch cubes
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2 summer squash, quartered lengthwise and cut into 1-inch cubes
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4 cremini mushrooms, halved
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1 yellow onion, peeled and sliced into 1-inch strips
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1/4 cup extra virgin olive oil
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1 teaspoon salt, divided, to taste
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1 teaspoon fresh ground black pepper, divided, to taste
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1 tablespoon dried Italian herb seasoning or 1 tablespoon herbes de provence, to taste
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1 lb penne pasta
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3 cups marinara sauce (store bought or homemade)
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1 cup grated Fontina cheese, to taste
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1/2 cup grated smoked mozzarella cheese, to taste
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1 1/2 cups frozen peas, thawed
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1/4 cup grated parmesan cheese, plus
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1/3 cup grated parmesan cheese, for topping, to taste
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2 tablespoons butter, cut into small pieces, to taste
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2 red peppers, cored and cut into 1-inch wide strips
Instructions
- 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.