Ingredients
4 small zucchini, halved lengthwise and cut into 1-inch slices2 large onions, cut into wedges2 medium yellow summer squash, halved lengthwise and cut into 1-inch slices2 large sweet yellow peppers, cut into 1-inch pieces1 cup fresh baby carrots, halved lengthwise2 tablespoons olive oil3-1/2 cups uncooked fusilli pasta2 cups shredded fontina cheese1-1/2 cups heavy whipping cream1/2 cup canned diced tomatoes in sauce1/2 cup grated Parmesan cheese, divided2 garlic cloves, minced1/2 teaspoon salt1/4 teaspoon pepper
Preparation
In a large bowl, combine the first six ingredients. Transfer to two greased 15x10x1-in. baking pans. Bake at 450° for 20-25 minutes or until crisp-tender; set aside. Reduce heat to 350°.
Cook pasta according to package directions; drain. Add the fontina cheese, cream, tomatoes, 1/4 cup Parmesan cheese, garlic, salt and pepper to the pasta. Stir in vegetable mixture.
Transfer to a greased 13x9-in. baking dish (dish will be full). Sprinkle with remaining Parmesan cheese. Bake, uncovered, for 25-30 minutes or until bubbly.
