1 red pepper quatered
2 zucchini, quartered lengthwise and cut into 1-inch cubes
8 0z cremini mushrooms, halved
1 yellow onion, peeled and sliced into 1-inch strips
2tbsp extra-virgin olive oil
salt to taste
1 teaspoon freshly ground black pepper, divided
1 tablespoon dried Italian herb mix
3 cups penne pasta
1 cup marinara sauce (store bought or homemade)
1 cup cheese ( I used blend of 2% mozarella, cheddar, parmesan cheeses)
1 tablespoon butter, cut into small pieces
Preheat the oven to 450 degrees F.
On a baking sheet, toss the peppers, zucchini, 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, 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 cheese and butter pieces. Bake until top is golden and cheese melts, about 20 minutes.