Baked Penne with Roasted Veggies

• 1 bunch asparagus, ends removed, cut into 1-inch pieces
• 2 red bell peppers, cut into 1-inch strips
• 2 zucchini, quartered lengthwise and cut into 1-inch cubes
• 2 yellow squash, quartered lengthwise and cut into 1-inch cubes
• 1 yellow onion, sliced into 1-inch cubes
• 1/4 cup extra-virgin olive oil
• 1 teaspoon salt, divided
• 1 teaspoon ground black pepper, divided
• 1 tablespoon dried Italian herb mix
• 1 – 13.25 oz. box Dreamfields Penne Rigate
• 1 – 24.5 oz. jar marinara sauce
• 1 cup grated smoked fontina cheese
• 1/2 cup grated reduced fat mozzarella, plus 1/2 cup for topping
• 1/3 cup grated Parmesan
• 1 1/2 cups frozen peas, thawed
• 2 tablespoons light butter, cut into small pieces

Preheat the oven to 450 degrees F.

In a large bowl, toss the asparagus, peppers, zucchini, squash, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried Italian herbs. Lay them out on a baking sheet and roast 15 minutes, or until tender.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for 8 minutes.

In the pot you boiled the pasta in, toss the roasted vegetables with the drained pasta, marinara, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Gently mix until all the pasta is coated with the sauce and the ingredients are combined.

Pour the pasta into a greased 9x13” pan. Top with the remaining 1/2 cup mozzarella and butter pieces. Bake until top is golden and cheese melts, about 20 minutes.