Ingredients Jump to Instructions ↓

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

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

  3. 2 summer squash, quartered lengthwise and cut into 1-inch cubes

  4. 4 cremini mushrooms, halved

  5. 1 yellow onion , peeled and sliced into 1-inch strips

  6. 1/4 cup extra-virgin olive oil

  7. 1 teaspoon salt, divided

  8. 1 teaspoon freshly ground black pepper, divided

  9. 1 tablespoon dried Italian herb mix or herbs de Provence

  10. 1 pound penne pasta

  11. 3 cups marinara sauce (store bought or homemade)

  12. 1 cup grated fontina cheese

  13. 1/2 cup grated smoked mozzarella

  14. 1 1/2 cups frozen peas, thawed

  15. 1/4 cup grated Parmesan , plus

  16. 1/3 cup for topping

  17. 2 tablespoons butter, cut into small pieces

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 450 degrees 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. 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.


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