Penne with Roasted Vegetables

Well, Darrell and I made this dish for the second time in less than a month, so I figured it was only appropriate for me to finally get it up on the blog. Mind you, I've had this post started since the first time we made it because it was that good, I've just never gotten around to finishing it. But after having it a second time, well, I just couldn't delay any longer. This recipe needs to be shared. And once shared, it needs to be prepared. Oh, and that minor detail that there isn't any meat? Yeah, trust me, you won't miss it. You won't even notice.

Penne with Roasted Vegetables
(found and adapted from here)

2 red peppers, sliced
2 zucchini, sliced or cut into chunks
8 oz mushrooms, sliced
1 red onion, sliced
1/4 cup olive oil
salt and pepper to taste
1 tbsp Italian seasoning
1 lb penne pasta (we always use whole wheat)
3 cups marinara sauce
1 cup shredded mozzarella
1 cup shredded parmesan

Preheat oven to 450*. On a baking sheet toss the peppers, zucchini, mushrooms, and onions with olive oil, salt, pepper, and Italian seasoning. Roast until tender, about fifteen minutes. While the vegetables are roasting, cook the pasta for about six minutes (leave the pasta a little under-done since it will cook more in the oven). Drain. Grease a deep 9x13 pan and toss the pasta with the vegetables, marinara sauce, and most of the cheese. Add additional salt and pepper if desired. Top with remaining cheeses. Bake until top is golden and cheese melts, about twenty-five minutes.