Baked Penne with Roasted Vegetables

This dish was jam packed with vegetables so much so, that it barely fit in a 9×13 dish.  This was a healthy dinner the kids and I enjoyed.  The hand grated cheese took a little effort, but it was so worth it.

Ingredients:

2 zucchini sliced and quartered

2 yellow squash sliced and quartered

1 bell pepper diced

1 sweet onion diced

2 tablespoons extra virgin olive oil

1-2 tablespoons herb de Provence Italian seasoning blend

Salt to taste

8ounces chick pea penne pasta

24-32 ounces marinara sauce

1 cup grated fontina

1 cup grated smoked mozzarella

½ cup shredded or grated parmesan

Directions:

1. Preheat oven to 450 degrees and line a large rimmed baking sheet with olive oil spray.
2. Spread out vegetables in an even layer.  Sprinkle with herbs de Provence, salt, and olive oil.
3. Roast for 15-20 minutes.
4. Meanwhile bring a large pot of salted water to boil. Cook pasta to al dente and reserve ½ cup pasta water.
5. Mix grated cheeses in a medium bowl.
6. Drain the pasta.
7. Mix pasta, pasta liquid, marinara, vegetables, and ½ the cheese in a large bowl.
8. Spread pasta mixture in a 9×13 baking dish. Top with remaining cheese.
9. Spray aluminum foil with olive oil spray and gently press on top.
10. If baking now bake for 30 minutes. Then remove foil and bake 10 more minutes.  I like to broil on high the last 2-3 minutes.
11. If prepping in advance and refrigerating increase baking time to 45 minutes with foil, 15 minutes without, and broil.
12. Enjoy!