Ingredients
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2 Red Pepperscored, sliced
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2 Zucchinicut into 1-inch cubes
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2 Summer Squashcut into 1-inch cubes
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4 Cremini Mushroomshalved
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1 Onionsliced
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1/4 cup Olive Oil
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1 teaspoon Saltdivided
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1 teaspoon Black Pepperdivided
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1 tablespoon Italian Seasoning
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1 pound Pastapenne
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3 cups Marinara Sauce
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1 cup Fontina Cheese
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1/2 cup Mozzarella Cheesesmoked, grated
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3/2 cups Frozen Peasthawed
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1/2 Parmesan Cheesegrated
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2 tablespoons Buttercut into small pieces
Directions
Steps
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1
Done
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Preheat the oven to 450 degrees F. Toss the peppers, zucchini, squash, mushrooms, and onions with 1/2 teaspoon salt, 1/2 teaspoon pepper, and dry herbs on a baking sheet. Roast for about 15 minutes. |
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2
Done
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Cook pasta until al dente according to package directions in a large pot of salted water, then drain and put aside. |
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3
Done
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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. |
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4
Done
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Pour the pasta into a greased 9- by 13-inch baking dish. Top with the remaining Parmesan cheese and the butter pieces. Bake until top is golden and cheese melts. |
