Baked Penne with Roasted Vegetables

Alright.  Once again, I'm posting a recipe that is a little high in calories.  Ringing in at 500 calories per serving, this baked pasta dish is TOTALLY worth an extra 10 minutes at the gym.  It takes some time to prepare, but the end result is a beautifully colorful and delicious dish that everyone will love.  Recipe from FoodNetwork.com.  Makes eight servings.

Ingredients:

• 2 Red Bell Peppers, Cut into 1/4" Strips
• 2 Zucchinis Quartered, Cut into 1" Cubes
• 2 Summer Squash Quartered, Cut into 1" Cubes
• 1 Yellow Onion Cut Into 1" Strips
• 10 Button Mushrooms, Quartered
• 1/4 Cup Light Olive Oil
• 1 Tsp. Salt
• 1 Tsp. Black Pepper
• 1 Tbsp. Herbs de Provence
• 1 Box (13.5 Ounces) Whole Wheat Penne Pasta
• 3 Cups Basil Marinara Sauce
• 1 Cup Shredded Fontina Cheese*
• 1/2 Cup Shredded Skim Mozzarella Cheese
• 1/4 Cup + 1/3 Cup Parmesan Cheese
• 2 Tbsp. Unsalted Butter

Directions:

• Preheat the oven to 450°
• Toss vegetables with olive oil, salt, pepper, and herbs until evenly coated.
• Place vegetables on baking sheet and cook for 15 minutes or until tender.
• Meanwhile, bring large pot of water to a boil and add penne pasta.
• Cook for six minutes, then drain in a colander.
• In large bowl, mix pasta, vegetables, marinara sauce, and cheeses until well combined.
• Place in greased, 9 x 13 baking dish.
• Cover with remaining 1/3 cup Parmesan.
• Cut butter into tiny slices and spread out over top of pasta.
• Bake for 25 minutes or until top is golden and cheese has melted.