Baked Penne With Roasted Vegetables

• 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
• 1 yellow onion, peeled and sliced into 1-inch strips
• 1/4 cup extra-virgin olive oil
• 1 t salt, divided
• 1t freshly ground black pepper, divided
• 1 T dried Italian herb mix or herbs de Provence
• 1 # penne pasta
• 3 c marinara sauce (store bought or homemade)
• 1 c grated fontina cheese
• 1/2 c grated smoked mozzarella
• 11/2 c frozen peas, thawed
• 1/4 c grated Parmesan, plus 1/3 cup for topping
• 2 T butter, cut into small pieces

1. Preheat the oven to 450 degrees F.
2. On a baking sheet, toss the peppers, zucchini, and squash with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
3. Saute onions in a little butter or oil until golden and tender.
4. 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.
5. In a large bowl, toss the drained pasta with the roasted vegetables, onion, 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.
6. 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.

red peppers, zucchini, summer, yellow onion, ubc, salt, ground black pepper, t, penne pasta, marinara sauce, fontina cheese, mozzarella, frozen peas, ubc, t butter

Taken from www.epicurious.com/recipes/member/views/baked-penne-with-roasted-vegetables-50069192 (may not work)