Baked Penne with Roasted Vegetables

Christina's recipe courtesy of Giada De Laurentiis

ingredients
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
4 cremini mushrooms, halved
1 yellow onion, peeled and sliced into 1-inch strips
1/4 cup extra virgin olive oil
1 teaspoon salt, divided
1 teaspoon dried Italian herb mix or herbs de Provence
1 pound penne pasta
3 cups marinara sauce (homemade or store bought)
1 cup grated fontina cheese
1/2 cup grated smoked mozzarella
1-1/2 cups frozen peas, thawed
1/4 cup grated Parmesan, plus 1/3 cup for topping
2 tablespoons butter, cut into small pieces

preparation
Preheat 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"x13" pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.