Roasted vegetable baked penne

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.

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