Baked Penne with Roasted Vegetables

Ingredients

• 1 teaspoon pepper black divided freshly ground
• 2 tablespoons butter cut into small pieces
• 4  cremini mushrooms halved
• 1 cup fontina grated
• 1 tablespoon herbs de provence dried italian
• 3 cups tomatoes homemade store bought ( or )
• 0.5 cup mozzarella cheese smoked grated
• 0.3 cup olive oil extra-virgin
• 0.3 cup parmesan grated for topping
• 1.5 cups peas frozen thawed
• 1 pound penne pasta 
• 2  pasilla peppers red cored cut into 1-inch wide strips
• 1 teaspoon salt divided
• 2  summer squash quartered cut into 1-inch cubes
• 1  onion yellow peeled sliced into 1-inch strips
• 2  zucchini quartered cut into 1-inch cubes

Equipment

• bowl
• frying pan
• baking sheet
• oven
• pot
• wooden spoon
• colander

Directions

1. Watch how to make this recipe.
2. Preheat the oven to 450 degrees F.
3. 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.
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. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard.
6. Drain in a colander.
7. 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.
8. Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces.
9. Bake until top is golden and cheese melts, about 25 minutes.