Baked Penne With Roasted Vegetables Recipe

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Giada De Laurentiis on Food Network
Nutrition per serving    (USDA % daily values)
CAL
1007
FAT
111%
CHOL
47%
SOD
575%

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Ingredients for 6 servings

1 tablespoon dried Italian herb mix or herbs de Provence

2 summer squash, quartered lengthwise and cut into 1-inch cubes

1/2 cup grated smoked mozzarella

1 cup grated fontina cheese

1 teaspoon freshly ground black pepper, divided

2 red peppers, cored and cut into 1-inch wide strips

4 cremini mushrooms, halved

2 tablespoons butter, cut into small pieces

1 pound penne pasta

1 1/2 cups frozen peas, thawed

1 yellow onion, peeled and sliced into 1-inch strips

3 cups marinara sauce (store bought or homemade)

2 zucchini, quartered lengthwise and cut into 1-inch cubes

1/4 cup grated Parmesan, plus 1/3 cup for topping

1 teaspoon salt, divided

1/4 cup extra-virgin olive oil

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