Baked pasta with fried vegetables

Ingredients:

• 2 red peppers, seeded and cut into 5cm wide strips
• 2 zucchinis, quartered lengthwise and cut into 2.5cm cubes
• 2 zucchini, quartered lengthwise and cut into 2.5cm cubes
• 4 Cremini mushrooms, halved
• 1 onion, peeled and cut into 2.5cm long strips.
• 1/4 cup olive oil
• 1 teaspoon fine salt
• 1 teaspoon ground black pepper
• 1 tbsp dried Italian herbs or Provencal herbs
• 450 g penne pasta
• 3 cups marinara sauce (homemade or store-bought)
• 1 tbsp. grated fontina cheese
• 0.5 tbsp. grated smoked mozzarella cheese
• 1.5 cups frozen, but already slightly thawed, peas
• 1/4 tbsp. grated Parmesan, plus 1/3 tbsp. for sprinkling
• 2 tbsp (30 g) butter, cut into small pieces

Preparation:

1. Preheat the oven to 230 degrees Celsius (430 degrees Fahrenheit). Place the peppers, zucchini, mushrooms, and onions on a baking sheet and toss with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Bake until tender, about 15 minutes.
2. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook for about 6 minutes. Since you'll be finishing the pasta in the oven, you want to make sure it's still firm inside. Drain it in a colander.
3. In a large bowl, combine the pasta with the fried vegetables, marinara sauce, cheese, peas, 0.5 tsp. salt and 0.5 tsp. pepper. Using a wooden spoon, gently stir until the pasta is coated with the sauce and all the ingredients are evenly distributed.
4. Transfer the pasta to a greased baking dish. Sprinkle with 1/3 cup Parmesan cheese and arrange pats of butter on top. Bake the pasta and vegetables until golden brown and the cheese is completely melted, about 25 minutes.