Baked Penne with Roasted Vegetables

Name: Baked Penne with Roasted Vegetables
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; 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; 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 tablespoons butter, cut into small pieces

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INGREDIENTS

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2 red peppers, cored and cut into 1-inch wide strips

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2 zucchini, quartered lengthwise and cut into 1-inch cubes

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2 summer squash, quartered lengthwise and cut into 1-inch cubes

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4 cremini mushrooms, halved

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1 yellow onion, peeled and sliced into 1-inch strips

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1/4 cup extra-virgin olive oil

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1 teaspoon salt, divided

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1 teaspoon freshly ground black pepper, divided

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1 tablespoon dried Italian herb mix or herbs de Provence

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1 pound penne pasta

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3 cups marinara sauce (store bought or homemade)

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1 cup grated fontina cheese

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1/2 cup grated smoked mozzarella

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1 1/2 cups frozen peas, thawed

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

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2 tablespoons butter, cut into small pieces

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