2zucchiniquartered lengthwise and cut into 1-inch cubes
2summer squashquartered lengthwise and cut into 1-inch cubes
4cremini mushroomshalved ( I used sliced white mushrooms)
1yellow onionpeeled and sliced into 1-inch strips
¼cupextra-virgin olive oil
1tablespoonHouse Seasoning
1tablespoondried Italian herb mix or herbs de Provence
1poundpenne pasta
3cupsmarinara saucestore bought or homemade
1cupgrated fontina cheese
½cupgrated smoked mozzarellaI used a bagged 6 cheese blend since I could not find smoked mozzarella
1 ½cupsfrozen peasthawed
¼cupgrated Parmesanplus ⅓ cup for topping
2tablespoonsbuttercut into small pieces
Instructions
Preheat the oven to 450 degrees F.
On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, house seasoning. 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, ½ teaspoon salt, and ½ 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 ⅓ cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes