Ingredients
2 large zucchini, cut into 1-inch pieces1 medium sweet red pepper, cut into 1-inch pieces1/2 pound medium fresh mushrooms, halved1 small onion, cut into 1-inch pieces2 tablespoons olive oil1-1/2 teaspoons Italian seasoning2 cups uncooked penne pasta1 can (15 ounces) crushed tomatoes, undrained2 ounces provolone cheese, shredded3/4 cup frozen peas, thawed1/4 cup shredded part-skim mozzarella cheese1/4 cup plus 2 tablespoons grated Parmesan cheese, divided1/2 teaspoon salt1/2 teaspoon pepper1 tablespoon butter, cubed
Preparation
In a large bowl, combine the zucchini, red pepper, mushrooms, onion, oil and Italian seasoning; toss to coat. Arrange in a single layer in an ungreased 15x10x1-in. baking pan. Bake, uncovered, at 425° for 20-25 minutes or until tender.
Meanwhile, cook pasta according to package directions; drain. In a large bowl, combine the pasta, roasted vegetables, tomatoes, provolone cheese, peas, mozzarella cheese, 1/4 cup Parmesan cheese, salt and pepper.
Transfer to a greased 11x7-in. baking dish. Sprinkle with remaining Parmesan cheese; dot with butter. Cover and bake at 350° for 10 minutes. Uncover; bake 10-15 minutes longer or until bubbly.
