Baked Vegetable Penne

The original recipe had fontina cheese in it. It was still good without it. Sometimes I add parmesan

• Ready In: 1 hr
• Serves: 3-5
• Yields: 1 pan

Ingredients

• 1⁄2 red bell pepper, cored and cut into 1-inch cubes
• 1⁄2 yellow bell pepper, cored and cut into 1-inch cubes
• 1  zucchini, quartered lengthwise and cut into 1-inch cubes
• 1  summer squash (optional)
• 1⁄2  vidalia onion, peeled and sliced into 1-inch cubes
• 1  dash olive oil
• 3⁄4 teaspoon salt, divided
• 3⁄4 teaspoon fresh ground black pepper, divided
• 1⁄2 tablespoon  dried Italian herb seasoning or 1⁄2 tablespoon  herbes de provence
• 1⁄2 cup penne
• 1 1⁄2-2  cups  marinara sauce, reco barilla
• 1  cup  frozen peas, thawed
• 1⁄4 cup panko breadcrumbs

Directions

1. Preheat the oven to 450 degrees F.
2. On a baking sheet, spread 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 (ONLY 6 minutes so it doesnt overcook when you place in oven on next step). 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, 1/4 teaspoon salt, and 1/4 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 (or foil-wrapped) 5x9-inch baking pan. Top with the panko. Bake until top is golden brown, about 25 minutes.