Baked Penne with Roasted Vegetables

Ingredients

• 2 red peppers, cored and cut into 2cm wide strips
• 2 courgettes, quartered lengthwise and cut into 2cm cubes
• 2 summer squash, quartered lengthwise and cut into 2cm cubes
• 4 button mushrooms, halved,
• 1 yellow onion, peeled and sliced into 2cm strips,
• 4 tbsp extra-virgin olive oil,
• 1 tsp salt, divided,
• 1 tsp freshly ground black pepper, divided,1 tbsp.
• dried Italian herb mix or herbs de Provence,
• 500g penne pasta,
• 120g grated fontina cheese,
• 750ml marinara sauce (store bought or homemade),
• 60g grated smoked mozzarella,
• 220g frozen peas, thawed,
• 30g grated Parmesan, plus 30g for topping,
• 30g butter, cut into small pieces,

Method

1) Preheat the oven to 220°C/gas mark8. 2) On a baking sheet, toss the peppers, courgettes, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes. 3) 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. 4) 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. 5) Pour the pasta into a greased 23-cm by 33-cm pan. Top with the remaining 30g Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.