I like this recipe a lot, it is from Giada De Laurentiis on the Food Network. I have made a few changes, and the Italian sausage can always be omitted for a vegetarian dish.
Baked Penne with Roasted Vegetables
1 lb Italian sausage, casing removed and sautéed in a skillet until cooked
1 red pepper, cored and cut into 1-inch wide strips
1 zucchini, quartered lengthwise and cut into 1-inch cubes
1 Japanese eggpland, quartered lengthwise and cut into 1-inch cubes
6 cremini mushrooms, quartered
1 yellow onion, peeled and sliced into 1-inch strips
1/4 cup extra-virgin olive oil
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 tablespoon dried Italian herb mix
1 pound penne pasta
3 cups marinara sauce (store bought or homemade)
1 cup grated fontina cheese
1/2 cup grated smoked mozzarella
1 1/2 cups frozen peas, thawed
1/4 cup grated Parmesan, plus 1/3 cup for topping
2 tablespoons butter, cut into small pieces
crushed red pepper to taste
Preheat the oven to 450 degrees F.
On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
Meanwhile, 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 the inside is still hard. Drain in
In a large bowl, toss the drained pasta with the Italian sausage, roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper, and crushed red pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.
P.S. The smoked mozzarella is a must, it really makes the dish.