Baked Penne with Roasted Vegetables

2 red bell peppers, cored & cut into 1-inch wide strips
2 zucchini, quartered lengthwise & cut into 1-inch cubes
2 summer squash, quartered lengthwise & cut into 1-inch cubes
4 cremini mushrooms, halved
1 yellow onion, peeled & sliced into 1-inch strips
1/4 cup extra-virgin olive oil
1 t salt, divided
1 t freshly ground black pepper, divided
1 T dried Italian herb mix or herbs de Provence
1 lb 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 T butter, cut into small pieces

DIRECTIONS

Preheat oven to 450 degrees F.

On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 t salt, 1/2 t 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 past 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 t salt, and 1/2 t 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 9×13-inch pan. Top with remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.