Baked Penne With Roasted Vegetables,courtesy Giada De La

I watched Giada prepare this dish on her Food Network show, Everyday Italian. Episode: Vegetarian Italian It looked so easy and delicious, I prepared it for my family that same night. It was a big hit! NOTE: Giada prepared this dish for her Mother who dislikes garlic, so I added 10 split cloves of garlic to the vegetables before roasting.

• Ready In: 1 hr 5 mins
• Serves: 6

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

Directions

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.