Ingredients

• 2 Red Bell Peppers, cut into 1 inch wide strips
• 2 Zucchini, quarter lengthwise and cut into 1 inch cubes
• 2 Summer Squash, quarter lengthwise and cut into 1 inch cubes
• 4 Cremini Mushrooms, halved
• 1 Yellow Onion, sliced into 1 inch strips
• 1/4 cup Extra Virgin Olive Oil
• 1 teaspoon Salt, divided
• 1 teaspoon Ground Black Pepper, divided
• 1 tablespoon Dried Italian Herb Mix
• 1 pound Penne Pasta
• 3 cups Marinara Sauce
• 1 cup Fontina Cheese, grated
• 1/2 cup Mozzarella, grated
• 1 1/2 cups Frozen Peas, thawed
• 1/4 cup Grated Parmesan, plus 1/3 cup for topping
• 2 tablespoons Butter, cubed

Directions

1. Preheat oven to 450F
2. On a baking sheet place the peppers, zucchini, squash, mushrooms, and onions; also add olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried Italian herbs; roast until tender, 15 minutes
3. Bring a large pot of salted water to a boil over high heat; add the pasta; cook for 6 minutes; it will be cooked inside the oven so make sure the inside is still hard; drain in a colander
4. In a bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt and 1/2 teaspoon pepper; use a wooden spoon to gently mix until all the pasta is coated with the sauce and ingredients are combined
5. Pour the pasta into a greased 9×13 inch pan; top with the remaining 1/3 cup grated Parmesan and butter pieces; bake until top is golden and cheese melts, 25 minutes