| 1 box | BARILLA Mostaccioli |
| 2 | red peppers (may substitute 1 yellow and 1 red) |
| 1 pound | sweet potatoes, peeled, cubed |
| 2 medium | zucchini, cubed |
| 1 cup | freshly grated Parmigiano cheese |
| 4 ounces | smoked provolone cheese, cubed |
| 1/3 cup | extra virgin olive oil |
| 1 teaspoon | salt |
| 1/4 teaspoon | freshly ground black pepper |
BROIL or grill peppers about 20 minutes or until skins are blackened and blistered, turning occasionally. Place peppers in paper bag for 15 minutes. Remove the skins, cores and seeds; slice into 2-inch pieces.
COOK Mostaccioli according to package directions, adding potatoes during last 7 minutes of cook time and zucchini during last 3 minutes of cook time. Drain pasta and vegetables; place in large mixing bowl.
ADD red peppers, cheeses, oil and seasoning to bowl; mix well.