Baked Penne with Roasted Vegetables

foodnetwork.com

Stupefy19

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

¼ 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

½ cup grated smoked mozzarella

1 ½ cups frozen peas, thawed

¼ cup grated Parmesan, plus ⅓ cup for topping

2 tablespoons butter, cut into small pieces

Directions at foodnetwork.com

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