Categories: Casserole, Fall, Main Dish, Pasta, Vegetable, Winter

Ingredients

• 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

1. 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. × 10-in. × 1-in. baking pan. Bake, uncovered, at 425° for 20-25 minutes or until tender.

2. 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.

3. Transfer to a greased 11-in. × 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.

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