Baked Penne with Roasted Vegetables

Ingredients

1 zucchini, quartered lengthwise and cut into 1-inch cubes
1 summer squash, quartered lengthwise and cut into 1-inch cubes
1 small eggplant, cubed
4 oz 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- Ragu actually works well in this!)
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
Directions
Preheat the oven to 450 degrees F.

On a baking sheet, toss the zucchini, squash, mushrooms, eggplant, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon 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 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 drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon 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 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

I highly recommend using the fontina and smoked mozzarella as the taste is to die for. However, if you don't want to go to this expense or can't find it, almost any white cheese will do. I change those 2 cheeses up each time- I've use havarti, regular mozzarella, gouda, etc. It has tasted wonderful each time.