Baked Penne With Roasted Vegetables,courtesy Giada De La

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 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, to taste
• 1 teaspoon fresh ground black pepper, divided, to taste
• 1 tablespoon dried italian herb seasoning or 1 tablespoon herbes de provence, to taste
• 1 lb penne pasta
• 3 cups marinara sauce (store bought or homemade)
• 1 cup grated fontina cheese, to taste
• 1/2 cup grated smoked mozzarella cheese, to taste
• 1 1/2 cups frozen peas, thawed
• 1/4 cup grated parmesan cheese, plus
• 1/3 cup grated parmesan cheese, for topping, to taste
• 2 tablespoons butter, cut into small pieces, to taste

Recipe

• 1 preheat the oven to 450 degrees f.
• 2 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.
• 3 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.
• 4 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.
• 5 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.