Baked Pasta with Roasted Vegetables

2 red peppers, cut into 1-inch wide strips

2 zucchini, quartered and cut in 1-inch cubes

2 yellow squash, quartered and cut in 1-inch cubes

4 oz. cremini mushrooms, halved

1 onion, sliced in 1-inch strips

1/4 c. olive oil

1 tsp. salt, divided

1 tsp. pepper, divided

1 T. herbs de Provence

1 lb. pasta of choice

3 c. pasta sauce

1 c. grated fontina cheese

1/2 c. grated mozzarella

1-1/2 c. frozen peas, thawed

1/4 c. grated Parmesan, plus 1/3 c. for topping

2 T. butter cut in small pieces

Preheat oven to 450 degrees.

Place the peppers, zucchini, squash, mushrooms, and onion on a baking sheet. Drizzle with oil, 1/2 tsp. salt, 1/2 tsp. pepper and the herbs. Roast until tender, about 15 minutes.

Meanwhile bring a large pot of salted water to boil. Add the pasta and cook for about 6 minutes. Do not over cook; you will continue to cook in the oven. Drain.

In a large bowl, toss the pasta and the roasted vegetables with the sauce, cheeses, peas, and the remaining salt and pepper. Using a wooden spoon, gently mix until the pasta is well coated.

Pour the pasta into a greased casserole. Top with the 1/3 c. Parmesan and the butter pieces.

Bake until top is golden and the cheese melted, about 25 minutes.