Baked Penne With Roasted Vegetables,Courtesy Giada De La - cooking recipe

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, 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

Preparation

Preheat the 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 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.