Baked Penne with Roasted Vegetables

Baked Penne with Roasted Vegetables - Great Dish for Lent - This is listed in my Vol I Cookbook

 

Ingredients:

 

2 Red Bell Peppers, Cut into strips
2 Zucchini, Cut into 1 inch pieces
2 Summer Squash, Cut into 1 inch pieces
Mushrooms, Sliced
1 Onions, Cut into strips
1/4 Cup Olive Oil
1 Tsp Salt
1/2 Tsp Pepper
Garlic Powder and Tony Chachere to Taste
1 Tbsp Italian Seasoning
1 Lb Penne
3 Cups Marinara Sauce
1 Cup Grated Fontina Cheese
1/2 Cup Grated Mozzarella
1/4 Cup Grated Parmesan plus 1/3 Cup for Topping
1 1/2 Cups Frozen Peas, Thawed
2 Tbsp Butter, Small Pieces

 

Directions:

 

Preheat oven to 450 degrees. On baking sheet, toss Bell Pepper, Zucchini, Squash, Mushrooms, Onions with Olive Oil, 1/2 Tsp Salt, 1/4 Tsp Pepper, Italian Seasoning and Garlic Powder and Tony's to taste. Bake 15 minutes. Boil Pasta and Drain. In large bowl, combine Pasta, Vegetables, Marinara, Fontina, Mozzarella, 1/4 Cup Parmesan, Peass, 1/2 Tsp Salt and 1/4 Tsp Pepper.  Gently mix until pasta is coated. Pour into greased 9 x 13 inch oven safe pan. Top with remaining 1/3 Cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.