Roasted Veggie Penne Bake

2 large zucchini, cut into 1-inch pieces


1 medium sweet red pepper, cut into 1-inch pieces

1/2 pound medium fresh mushrooms, halved

1 small onion, cut into 1-inch pieces

2 tablespoons olive oil

1-1/2 teaspoons Italian seasoning

2 cups uncooked penne pasta

1 can (15 ounces) crushed tomatoes, undrained

2 ounces provolone cheese, shredded

3/4 cup frozen peas, thawed

1/4 cup shredded part-skim mozzarella cheese

1/4 cup plus 2 tablespoons grated Parmesan cheese, divided

1/2 teaspoon salt

1/2 teaspoon pepper

1 tablespoon butter, cubed

Directions

In a large bowl, combine the zucchini, red pepper, mushrooms, onion, oil and Italian seasoning; toss to coat. Arrange in a single layer in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 425° for 20-25 minutes or until tender.

Meanwhile, cook pasta according to package directions; drain. In a large bowl, combine the pasta, roasted vegetables, tomatoes, provolone cheese, peas, mozzarella cheese, 1/4 cup Parmesan cheese, salt and pepper.

Transfer to a greased 11-in. x 7-in. baking dish. Sprinkle with remaining Parmesan cheese; dot with butter. Cover and bake at 350° for 10 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Yield: 6 servings.

recipe source: taste of home