Ingredients

2 red bell peppers, cut into strips

1 green bell pepper, cut into strips

2 zucchini, cut into cubes

2 summer squash, cut into cubes

6 cremini mushrooms, halved

1 Red onion, cut into strips

3 cloves of garlic minced

1/4 cup extra-virgin olive oil

1 teaspoon salt, divided

1 teaspoon freshly ground black pepper, divided

1 tablespoon dried Italian herb blend

1 pound penne pasta

3 cups marinara sauce of your choice

1 cup grated fontina cheese

1/2 cup grated smoked mozzarella

1/4 cup grated Parmesan, plus 1/3 cup for topping

2 tablespoons butter, cut into pieces

Preparation

  1. preheat oven to 450
  2. boil a pot of water and add pasta. Cook for about 6 minutes. (you do not want to cook this through) and remove from pot and drain
  3. on a cookie sheet place the summer squash, zucchini, bell peppers, mushrooms and onion. drizzle with olive oil, pepper, salt, and italian spices. Mix to coat. Place in the oven
  4. Cook for about 15 minutes, until the veggies are tender
  5. Combine pasta, veggies, cheeses and remaining salt and pepper, and minced garlic in a bowl and mix.
  6. Put mixture into a baking dish, cover with remaining parmesan, and bake until cheese melts (about 25 minutes)