Baked Penne With Roasted Vegetables

If you live where it has been pretty warm lately, you might not be inclined to fire up your oven anytime soon.  Unless you are me who never seems to learn.  I can't complain though when all that heat yields a baked pasta full of vibrant roasted vegetables and a crusty cheese top.  With more and more vegetable selection showing up at the farmer's market, I knew it was time to give this recipe a try.   My zucchini plants are enjoying this warm weather and are producing baby zucchini complete with gorgeous flowers.  Hopefully soon I will be able to incorporate them into my pastas.  I can't believe how impatient I am though!  

Baked pastas are such great comfort food, this one in particular with all the flavors I love.  Large wedges of zucchini, red peppers, summer squash, eggplant and mushrooms are all roasted and then mixed with a zesty tomato sauce, topped with cheese and baked to perfection.  So open that kitchen window or hike up the air conditioning, because I promise this is worth enduring a little bit of extra warmth.  If you live where it is still cool, I envy you.

2 red peppers, cored and cut into 1-inch wide strips

2 zucchini, quartered lengthwise and cut into 1-inch cubes

2 summer squash, quartered lengthwise and cut into 1-inch cubes

1 eggplant, cut into 1 inch cubes

4 cremini mushrooms, halved

1 yellow onion, peeled and sliced into 1-inch strips

1/4 cup extra-virgin olive oil

1 teaspoon salt, divided

1 teaspoon freshly ground black pepper, divided

1 tablespoon dried Italian herb mix 

1 pound penne pasta

3 cups marinara sauce

1 cup grated fontina cheese

1/2 cup grated mozzarella

1 1/2 cups frozen peas, thawed

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

2 tablespoons butter, cut into small pieces

Preheat the oven to 450 degrees F.

On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. 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. 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 colander.

In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a 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 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.