Roasted Vegetable Penne Bake

• 2 large zucchini, cut into 1-inch pieces
• 1 medium sweet red pepper, cut into 1-inch pieces
• 1/2 pound medium fresh mushrooms, halved
• 1 small onion, cut into 1-inch pieces
• 2 tablespoons olive oil
• 1-1/2 teaspoons Italian seasoning
• 2 cups uncooked penne pasta
• 1 can (15 ounces) crushed tomatoes, undrained
• 2 ounces provolone cheese, shredded
• 3/4 cup frozen peas, thawed
• 1/4 cup shredded part-skim mozzarella cheese
• 1/4 cup plus 2 tablespoons grated Parmesan cheese, divided
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon butter, cubed

1. In a large bowl, combine the zucchini, red pepper, mushrooms, onion, oil and Italian seasoning; toss to coat. Arrange in a single layer in an ungreased 15x10x1-in. baking pan. Bake, uncovered, at 425u0b0 for 20-25 minutes or until tender.
2. Meanwhile, cook pasta according to package directions; drain. In a large bowl, combine the pasta, roasted vegetables, tomatoes, provolone cheese, peas, mozzarella cheese, 1/4 cup Parmesan cheese, salt and pepper.
3. Transfer to a greased 11x7-in. baking dish. Sprinkle with remaining Parmesan cheese; dot with butter. Cover and bake at 350u0b0 for 10 minutes. Uncover; bake 10-15 minutes longer or until bubbly.

zucchini, sweet red pepper, fresh mushrooms, onion, olive oil, italian seasoning, penne pasta, tomatoes, provolone cheese, frozen peas, mozzarella cheese, parmesan cheese, salt, pepper, butter

Taken from www.tasteofhome.com/recipes/roasted-vegetable-penne-bake/ (may not work)