Baked Penne w/ Roasted Vegetables

2 red peppers, cored, cut into 1" strips
2 zucchini, quartered lengthwise, cut into 1" cubes
2 summer squash, quartered lengthwise, cut into 1" cubes
4 cremini mushrooms, halved (I never use 'shrooms)
1 yellow onion, peeled, sliced into 1" strips
1/4 cup extra virgin olive oil
1 tsp salt, divided
1 tsp pepper, divided
1 TBLS dried Italian herb mix or herbs de Provence
1 pound penne pasta
3 cups marinara sauce (store bought or homemade)
1 cup grated fontina cheese
1/2 cup grated mozzarella cheese
1/4 cup grated Parmesan, plus 1/3 cup for topping
2 TBLS butter, cut into small pieces

Preheat oven to 450 degrees.

On baking sheet, toss peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 tsp salt, 1/2 tsp pepper, and dried herbs. Roast until tender, about 15 minutes.

Meanwhile, bring lg pot of salted water to boil. Add pasta and cook for about 6 minutes. Drain. In large bowl, toss drained pasta with roasted vegetables, marinara sauce, cheeses, 1/2 tsp salt & pepper. Using a wooden spoon, gently mix, until all pasta is coated with sauce, ingredients combined. Pour pasta into greased 9x13 pan. Top with remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

*NOTES: We LOVE when the veggies are roasting. . . . the house smells wonderful!! This is easy and everyone loves it. I've never used the fontina cheese . . . I usually just use a romano/parm mixture w/ the mozzarella.