Ingredients

The following ingredients have 4 Servings
  • 3 inch red peppers (cored and cut into 1- strips)
  • 3 inch zucchini (quartered lengthwise and cut into 1- cubes)
  • 1 inch yellow onion (peeled and sliced into 1- strips)
  • 1/4 cup olive oil
  • 1 teaspoon salt (divided)
  • 1 teaspoon black pepper (divided)
  • 1 tablespoon Herbes De Provence (dried)
  • 1 pound penne pasta
  • 3 cups Marinara Sauce
  • 2 cups fontina cheese (shredded)
  • 1 1/2 cups smoked mozzarella (shredded)
  • 1 1/2 cups peas (frozen peas thawed)
  • 1/2 cup grated parmesan (plus 1/4 cup for topping)
  • 2 tablespoons butter (cut into small pieces)

Instruction

  • Preheat the oven to 450 degrees F.
  • Toss the peppers, zucchini and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper and the Herbes De Provence. Pour out onto a large baking sheet and 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. (The pasta won't be completely cooked through. Since you will be baking it in the oven, you want to make sure the inside is still a little hard).
  • Drain in a colander.
  • Using a large bowl, toss the drained pasta with the roasted vegetables, the marinara sauce, the foniina and mozzarella cheeses, 1/2 cup of the grated parmesan cheese, peas, 1/2 teaspoon salt and 1/2 teaspoon pepper.
  • Mix well until the pasta is coated with the sauce and all the ingredients are combined.
  • Butter a 9 by 13-inch baking dish. Pour the pasta into the dish, top with the remaining 1/3 cup parmesan cheese and the butter pieces.
  • Bake until top is golden and cheese melts, about 25 minutes.