Diane's World: Baked Multigrain Penne with Roasted Vegetables

I adapted this recipe to fit what I had on hand from a Giada De Laurentiis recipe from the cookbook Everyday Pasta. In parenthesis is recipe ingredients I didn't use.

2 red bell peppers, cored, seeded, and cut into 1-inch strips
2 zucchini, quartered lengthwise, and cut into 1-inch pieces
6 to 8 asparagus spears, cut in half lengthwise, and cut into 1-inch pieces (2 summer squash)
1 small portobello mushrooms, gills removed and cut into 1-inch pieces (4 crimini mushrooms, quartered)
1 yellow onion, peeled and sliced into 1-inch strips
1/4 cup EVOO
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon dried Italian herb blend OR Herbes de Provence
1 box Barilla Plus Multigrain Penne pasta (1 pound penne pasta)
3 cups marinara sauce, store-bought or homemade
1 cup grated mozzarella (1 cup grated Fontina)
1/2 cup grated Yancy's Roasted Garlic Cheese (1/2 cup grated smoked mozzarella)
1/4 cup grated Parmesan, plus 1/3 cup for topping
1 1/2 cups frozen peas, thawed
(2 tablespoons unsalted butter, cut into small pieces)

Preheat oven to 450 degrees F. On a baking sheet, toss the bell peppers, asparagus, zucchini, mushrooms, and onion with the EVOO, 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and the herbs. Bake until tender, about 15 minutes or so.

Bring a large pot of salted water to a boil over high heat. add the pasta and cook for about 7 minutes or so. Since you will be cooking the pasta a second time in the oven, you want to make sure it is not completely cooked. Drain in a colander.

In a bowl, combine the pasta with the roasted vegetables, marinara sauce,

mozzarella, roasted garlic cheese, 1/4 cup Parmesan, the peas

and the remaining salt and pepper. Gently mix using a wooden spoon until all the pasta is coated with the sauce and the ingredients are combined.

Pour the pasta into a greased 9X13X2-inch baking dish. Top with remaining 1/3 cup of Parmesan and the butter pieces if you are using. I didn't.

Bake until the top is golden and the cheese melts, about 25 minutes. Cooked perfectly at 20 minutes in my oven. This is a great dish for every day or when you have guests because you can make it ahead and refrigerate, then bake it while you are finishing up the rest of dinner. It's delicious!