Baked Vegetable Penne

• 12 red bell pepper, cored and cut into 1-inch cubes
• 12 yellow bell pepper, cored and cut into 1-inch cubes
• 1 zucchini, quartered lengthwise and cut into 1-inch cubes
• 1 summer squash (optional)
• 12 vidalia onion, peeled and sliced into 1-inch cubes
• 1 dash olive oil
• 34 teaspoon salt, divided
• 34 teaspoon fresh ground black pepper, divided
• 12 tablespoon dried Italian herb seasoning or 12 tablespoon herbes de provence
• 12 cup penne
• 1 12-2 cups marinara sauce, reco barilla
• 1 cup frozen peas, thawed
• 14 cup panko breadcrumbs

1. Preheat the oven to 450 degrees F.
2. On a baking sheet, spread peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs.
3. Roast until tender, about 15 minutes.
4. Meanwhile, bring a large pot of salted water to a boil over high heat.
5. Add the pasta and cook for about 6 minutes (ONLY 6 minutes so it doesnt overcook when you place in oven on next step).
6. You want to make sure the inside is still hard.
7. Drain in a colander.
8. In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
9. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
10. Pour the pasta into a greased (or foil-wrapped) 5x9-inch baking pan.
11. Top with the panko.
12. Bake until top is golden brown, about 25 minutes.

red bell pepper, yellow bell pepper, zucchini, summer, vidalia onion, olive oil, salt, fresh ground black pepper, penne, marinara sauce, frozen peas, breadcrumbs

Taken from www.food.com/recipe/baked-vegetable-penne-479363 (may not work)