| | Directions | | Preheat oven to 450°. On a baking sheet, toss the peppers, zucchini, squash and onions with the olive oil, 1/2 tsp. salt and 1/2 tsp. pepper along with the dried herbs. Roast until tender about 15 minutes, depending on your oven. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes only!!! 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 large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheese and peas, 1/2 tsp. salt and 1/2 tsp. pepper. Using 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 x 13 pan. Top with remaining 1/3 C. parmesan. Bake until the top is golden and cheese on top melts, about 25 minutes. Goes well with either chicken or steak. |
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| Ingredients | | - |  | 2 red peppers, cored and cut into 1 inch strips |
| - | | 2 zucchini, quartered lengthwise and cut into 1 inch cubes |
| - | | 2 summer squash, quartered lengthwise and cut into 1 inch cubes |
| - | | 1 onion, preferably Vidalia (large) |
| - | | 1/4 cup extra virgin olive oil |
| - | | 1 teaspoon Salt |
| - | | 1 teaspoon pepper |
| - | | 1 tablespoon dried Italian herb mix (seasoning) |
| - | | 1 pound penne pasta |
| - | | 3 cups marinara sauce (store bought or homemade) |
| - | | 1 cup fontina cheese, grated |
| - | | 1/2 cup smoke mozzarella, grated |
| - | | 1 1/2 cups frozen peas, thawed |
| - | | 1/4 cup paremesan, plus some for the topping |
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