Baked Penne with Roasted Vegetables

Preheat oven to 450 degrees

In a large resealable bag toss together:

2 zucchini cut into 1 inch cubes
2 yellow squash cut into 1 inch cubes
2 red peppers cut into 1 inch strips
1 package of mushrooms
1/4 cup of olive oil
1 tablespoon of Italian seasoning

Place vegetables on a baking sheet and roast 15 minutes or until tender and remove to a large bowl.

In a large pot cook until al dente

1 package of whole wheat or multigrain penne pasta

Drain and add to vegetables. Combine with:

1 jar marinara sauce
1 cup grated fontina
1/2 cup mozzarella
1/4 cup of parmesean

Pour mixture into a greased 13x9 inch pan. Top with additional parmesan and mozzarella. Bake 25 minutes.

**I love, love, love this recipe! It is so versatile. You can mix and match your veggies, pasta, sauces... use whatever you have on hand. In the summer I like to grill my veggies before hand, it gives it a different flavor.

Enjoy!