• 2 red peppers, cored and cut into strips
• 1 orange or yellow pepper, cored and cut into strips
• 2 zucchini, quartered lengthwise and cut into slices
• 2 summer squash, quartered lengthwise and cut into slices
• ½ lb button mushrooms, sliced
• 1 sweet onion, peeled and sliced into strips
• 1/4 C olive oil
• 1 T dried Italian herb mix
• Kosher salt, to taste
• Cracked black pepper, to taste
• Crushed red pepper flakes, to taste
• Garlic powder, to taste
• 1 lb penne pasta
• 3-4 C marinara sauce (Ragu marinara is great)
• 3 C grated mozzarella
• 1 ½ C frozen peas, thawed
• 1/4 - 1/3 C grated Parmesan
• 2 T butter, cut into small pieces

Preheat the oven to 450 degrees F.

On a large baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, dried herbs, salt, black and red pepper, and garlic powder. Roast until tender, about 15-45 minutes, checking for doneness and stirring every 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, mozzarella, and peas. Adjust the seasoning with salt and 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 Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

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