Roasted veges with penne pasta

Preparation Method: 

)Preheat the oven to 450 degrees F.
2)On a baking sheet, toss the bell peppers, zucchini, summer squash and onions with olive oil,salt, 1/2 teaspoon pepper, and dried seasoning.
3)Roast until tender (about 15 minutes)
4)Bring a large pot of salted water to a boil over high heat.
5)Add the pasta and cook for about 6 minutes (Since you will be cooking the pasta a second time in the oven,make sure the inside is still hard)
6)Drain in a colander.
7)In a large bowl, toss the drained pasta with the roasted vegetables,marinara sauce,cheeses,salt and 1 teaspoon of pepper.
8)Mix gently until the pasta is coated with the sauce and combined with all the other ingredients.
9)Pour the pasta into a greased 9 by 13-inch pan.
10)Top with butter pieces.
11)Bake until top is golden and cheese melts (about 25-30 minutes)



1)2 red bell peppers, deseeded and cut into 1-inch wide strips
2)2 zucchini,cut into 1-inch cubes
3)2 summer squash, cut into 1-inch cubes
4)1 yellow onion, peeled and sliced into 1-inch strips
5)1/4 cup extra-virgin olive oil
6)Salt to taste
7)1 to 1 1/2 teaspoon freshly ground black pepper
8)1 tablespoon dried Italian seasoning
9)1 lb penne pasta
10)3 cups marinara sauce (store bought or homemade)
11)1 cup grated fontina,asaigo cheese
12)1/2 cup grated mozzarella cheese
13)1/3 cup grated Parmesan cheese
14)2 tablespoons butter,cut into small pieces
Preparation Time: 
40 Min
Chef's Name: