Baked Penne with Roasted Vegetables

  • 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
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.

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