Ingredients
-
1/2 cup diced zucchini (cut into 1-inch cubes)
-
1/2 cup diced red peppers (cut into 1-inch cubes)
-
1/2 cup chopped onions
-
1 clove garlic , minced
-
2 tablespoons olive oil
-
1/4 teaspoon dried Italian herb mix or herbs de Provence
-
1/8 teaspoon salt
-
1/8 teaspoon black pepper
-
2/3 cup dried penne pasta
-
3/4 cup Marinara Sauce
-
1 1/2 ounces Fontina cheese , shredded
-
1 ounce Smoked Gruyere cheese , shredded
-
2 tablespoons grated Parmesan cheese
-
1 tablespoon butter , cut into small pieces
Instructions
-
Report this ad
-
Heat oven to 450 degrees F.
-
On a baking sheet, toss the zucchini, peppers, onions and garlic with olive oil, spices, salt and pepper. Roast until tender, about 15 minutes.
-
Meanwhile, bring a small pot of water to a boil over high heat. Add the pasta and cook for about 5-6 minutes until the pasta is al dente (firm and not too soft).
-
Drain in a colander.
-
In a medium-sized bowl, toss the drained pasta with the roasted vegetables, Marinara sauce and cheeses. Gently mix the ingredients together until all of the pasta is coated with the sauce.
-
Pour the pasta into a greased 5-inch baking dish. Top with grated Parmesan cheese and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.