INGREDIENTS
2 red bell peppers
2 zucchini
2 vegetable marrows
Mushrooms
1 onion
1/4 cup of olive oil
1 teaspoon of fine salt
1 teaspoon of ground black pepper
1 tablespoon of herbes de Provence or Italian seasoning
450 g of penne pasta
3 cups of Marinara sauce
1 cup of grated cheese
1/2 cup of grated smoked Mozzarella
1/2 cup of frozen peas
1/4 cup of grated Parmesan for the sauce and 1/3 cup for garnishing
2 tablespoons of butter
PREPARATION
1. Preheat the oven to 230°C. Slice the pepper into stripes and the onion into half-moons. Cut the zucchini and marrows into cubes. Lay the pepper, zucchini, marrows, onion and mushrooms on a baking tray. Add the olive oil and mix together.
2. Add 1/2 teaspoon of salt, 1/2 teaspoon of pepper and herbs and bake for 15 minutes until they get soft.
3. Boil the penne for 6 minutes until it turns al dente. Drain the water.
4. Combine the penne, roasted vegetables, Marinara sauce, cheese, peas, 1/2 teaspoon of salt and 1/2 teaspoon of pepper in a large bowl and mix everything carefully.
5. Place the penne into a baking mold greased with oil. Sprinkle the dish with Parmesan and add the pieces of butter. Bake the pasta until a golden crust appears and the cheese completely melts.