-- 2 red or green 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 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 or herbs de Provence
-- 1 pound penne pasta (I did 1/2 gluten free rice pasta and 1/2 regular pasta)
-- 3 cups marinara sauce (store bought or homemade)
-- 1 1/2 cups shredded mozzarella
-- 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, 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, cheese, 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.
By the way, this makes a lot, so I typically halve this recipe and it makes about 4 or 5 small servings which is what I typically eat. If you are making for a large family, I would suggest making the recipe as it is above.