Baked Penne with Roasted Vegetables Recipe

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.