Meals Matter

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Contributed By: emt1075
foodnetwork.com

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 Freshly ground black pepper, divided

1 tablespoon Dried Italian herb mix or herbs de Provence

1 pound Penne pasta

3 cups Marinara sauce (store bought or homemade)

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 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.

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