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.