Baked Penne with Roasted Vegetables

2  red peppers, court and cut into 1 inch wide strips

2 zucchini, quarter lengthwise  and cut into 1 inch cubes

2 summer squash, quarter lengthwise  and cut into 1 inch cubes

8 oz mushrooms 

1 yellow onion, peeled and sliced into 1 inch strips

1/4 olive oil

1 teaspoon salt

1 teaspoon pepper 

1 tablespoon dried Italian herb mix or herbs de Provence 

1 pound penne pasta

3 cups marinara sauce, use what you like

1 cup grated fontina cheese

1/2 cup mozzarella cheese 

1 1/2 cups frozen peas,thawed 

1/4 cup grated Parmesan,plus 1/3 cup for top

2 tablespoons butter, cut into small pieces 

Preheat the oven to 450° F

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.

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.

In a large bowl, toss the drain pasta the roasted vegetables, marinara sauce, cheese, peas, 1/2  teaspoon salt, and 1/2  teaspoon pepper. Using a wooden spoon, gently mix, until the pasta is cold it with the sauce and the ingredients are combined.

Pour the pasta into a greased 9 x 13" pan. Top with the remaining 1/3 cup Parmesan cheese and butter pieces. Bake until top is golden and cheese melts, about 25 minutes. It can serve 6 to 8  people.  Enjoy