Recipe Name Baked Penne with Roasted Veggies Submitted by Guest Recipe Description Quick and easy recipe with beautiful veggies. Quantity 0 Quantity Unit Prep Time (minutes) 25 Cook Time (minutes) 40 Ready In (minutes) 65

Ingredients Amount Measure Ingredient 2 medium (approx 2-3/4 Red Peppers cut into 1-inch wide strips 2 medium zucchini, chopped into 1-cubs 4 cup, pieces or slices Mushrooms halved 3 cups, cubes Squash - yellow 1 medium (2-1/2\" dia) Yellow onion, sliced 1/4 cup olive oil, extra virgin 1 teaspoon salt 1 teaspoon black pepper, ground 1 tablespoon mixed italian herbs 16 ounces penne pasta 1 cup, shredded fontina cheese 1/2 cup, shredded mozzarella cheese smoked 1 1/2 cup Peas, frozen, thawed 1/4 cup grated parmesan 1/3 cup grated parmesan for topping 2 tablespoon cold butter, cut into small pieces 3 cup Marina sauce Steps Sequence Step 1 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