Baked Penne with Roasted Vegetables

I've neglected this for too long now. But guess what Summer is here!! Well at least it is starting to feel like it. So I started to cook again. Fun stuff. This time it comes from Giada de Laurentiis Everyday Pasta.

Sorry I didn't get to take pictures of the process, but let me tell you its soo cheesy! I changed her recipe a bit depending on what I found in stores etc.

Ingredients:

2 red bell peppers, cored, seeded, and cut into 1 inch strips

2 zucchini, quartered lengthwise and cut into 1 inch pieces

2 summer squash, quartered lengthwise and cut into 1 inch pieces

4 cremini mushrooms, quartered

1 yellow onion, peeled and sliced into 1 inch strips

1/4 cup extra virgin olive oil

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 pound of penne pasta

3 cups marinara sauce

1 1/2 cups grated smoked mozzarella

1/4 cup parmesan, plus extra for topping

1 1/2 cups frozen peas and carrots, thawed

2 tablespoons unsalted butter, cut into small pieces

Preheat the oven to 450˚F.

On a baking sheet, toss the bell peppers, zucchini, squash, mushrooms, and onion with the olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Bake until tender, about 15 minutes.

Bring a large pot of water to a boil over high heat. Add salt. Add the pasta and allow to cook for about 6 minutes. Do not completely cook the noodles since they will cook in the oven. Drain in colander.

In a large bowl, combine the pasta, roasted vegetables, marinara sauce, mozarella, 1/4 cup of parmesan, the peas, carrots, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Gently mix with a wooden spoon until all the pasta is coated with the sauce and the ingredients are combined.

Pour the pasta in a greased 9 x 13 x 2 inch baking dish. Top with the remaining parmesan and the butter pieces. Bake until the top is golden an the cheese melts, about 25 minutes.