| 1 box | BARILLA Penne |
| 1 cup | BARILLA Marinara Sauce |
| 2 | red peppers, cored and cut into 1-inch strips |
| 2 small | zucchini, halved and cut into strips |
| 2 small | summer squash, cut into strips |
| 4 | cremini mushrooms, halved |
| 1 | yellow onion, peeled and sliced |
| 1/4 cup | extra-virgin olive oil |
| 1/2 teaspoon | salt |
| 1/2 teaspoon | freshly ground black pepper |
| 1 tablespoon | dried Italian herb mix |
| 1 cup | Fontina cheese, grated |
| 1/2 cup | smoked mozzarella cheese, grated |
| 1-1/2 cups | frozen peas, thawed |
| 1/4 cup | Parmesan cheese, grated |
| 2 tablespoons | butter, cut into small pieces |
PREHEAT the oven to 450 degrees F.
TOSS, on a baking sheet, peppers, zucchini, squash, mushrooms, onions,olive oil, salt, pepper, and herbs. Bake until tender, about 15 minutes.
BRING a large pot of salted water to a boil over high heat.
ADD the pasta and cook for about 5 minutes. Drain pasta in a colander.
COMBINE the pasta with the vegetables, Marinara Sauce, cheeses, and peas in a large bowl. Mix well, until all the pasta is coated with the sauce and all the ingredients are combined.
POUR the pasta into a greased 9-inch by 13-inch pan. Top with butter pieces.
BAKE until top is golden and cheese melts, about 25 minutes.