Three-Cheese Baked Penne with Roasted Vegetables

• 1 sweet red pepper, chopped
• 1 sweet yellow pepper, chopped
• 3 cups (750 mL) quartered mushrooms ( 1/2 lb/250 g)
• 2 zucchini, diced
• 1 small eggplant, diced
• 3 cloves garlic, minced
• 1/4 cup (50 mL) olive oil
• Salt and pepper
• 1/2 cup (125 mL) chopped fresh parsley
• 2 tbsp (25 mL) chopped fresh basil (or 2 tsp/10 mL dried)
• 1/2 tsp (2 mL) dried rosemary
• 5 cups (1.25 L) penne pasta
• 3 1/2 cups (875 mL) meatless spaghetti sauce
• 3 1/2 cups (875 mL) shredded mozzarella cheese
• 2 cups (500 mL) diced Fontina cheese
• 1 cup (250 mL) freshly grated Parmesan cheese

1. In a large shallow pan, toss together the red and yellow peppers, mushrooms, zucchini, eggplant, garlic and oil; spread out and roast in 450F (230C) oven for about 25 minutes or until softened, stirring once or twice.
2. Season with salt and pepper to taste.
3. Sir in 1/3 cup (75 mL) of the parsley, basil and rosemary.
4. Meanwhile, in a large pot of boiling salted water, cook pasta for 8 to 10 minutes or until tender but firm.
5. Pour in 2 cups (500 mL) cold water; then drain well and let cool.
6. Gently combine with spaghetti sauce, vegetables, mozzarella cheese, Fontina cheese and half of the Parmesan.
7. Transfer to a greased shallow 12-cup (3 L) baking dish.
8. Sprinkle with remaining Parmesan and parsley.
9. (Pasta can be prepared to this point, covered and refrigerated for up to 1 day, or frozen for up to 2 months.
10. Thaw in refrigerator.
11. Bring to room temperature before heating.)
12. Bake, covered with greased foil, in 375F (190C) oven for 30 minutes.
13. Uncover and bake for 10 to 15 minutes longer or until bubbly.

sweet red pepper, sweet yellow pepper, mushrooms, zucchini, eggplant, garlic, olive oil, salt, parsley, fresh basil, rosemary, penne pasta, spaghetti sauce, mozzarella cheese, fontina cheese, parmesan cheese

Taken from www.cookstr.com/recipes/three-cheese-baked-penne-with-roasted-vegetables (may not work)