Vegetable Penne

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 c olive oil
1 t salt
1/2 t freshly-ground black pepper
1 T dried Italian herb blend or herbes de Provence
1 lb. penne
3 c marinara sauce (store-bought or homemade:  see homemade recipe below)
1 c grated Fontina cheese
1/2 c grated smoked mozzerella
1/4 c grated Parmesan, plus 1/3 c for topping
1-1/2 c frozen peas, thawed
2 T butter, cut into small pieces

Preheat oven to 450.  On a baking sheet, toss the bell peppers, zucchini, squash, mushrooms and onion with the olive oil, 1/2 t of the salt, 1/4 t of the pepper and the herbs.  Bake until tender, about 15 minutes.

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 it is not completely cooked.)  Drain in a colander.

In a large bowl, combine pasta with the roasted vegetables, marinara sauce, fontina, mozzarella, 1/4 c Parmesan, peas and the remaining 1/2 t salt and 1/4 t 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 the remaining 1/3 c Parmesan and butter pieces.  Bake until the top is golden and the cheese melts, about 25 minutes.

Sherry Severson (Giada's Everyday Pasta)

For homemade marinara:

1/2 olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 celery stalks, finely chopped
2 carrots, peeled and finely chopped
1/2 t sea salt, plus more to taste
1/2 t black pepper, plus more to taste
2 28-oz. cans crushed tomatoes
2 dried bay leaves

In a large pot, heat the oil over medium-high heat.  Add the onion & garlic and saute until the onions are translucent, about 10 minutes.  Add the celery, carrots and 1/2 t each of salt and pepper.  Saute until all the vegetables are soft, about 10 minutes.  Add the tomatoes and bay leaves and simmer, uncovered, over low heat until the sauce thickens, about 1 hour.  Remove and discard the bay leaves.  Season the sauce with more salt and pepper to taste.  (The sauce can be made 1 day ahead.  Cool, then cover and refrigerate.  Rewarm over medium heat before using.)

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