2 red bell peppers
2 vegetable marrows
1/4 cup of vegetable oil
1 teaspoon of fine salt
1 teaspoon of ground black pepper
1 tablespoon of herbes de Provence or Italian seasoning
450 g of penne pasta
3 cups of Marinara sauce
1 cup of cheese
1/2 cup of grated smoked Mozzarella
1/2 cup of frozen peas
1/4 cup of grated Parmesan for the sauce and 1/3 cup for garnishing
2 tablespoons of butter
Preheat the oven to 230°C. Slice the pepper into stripes and therefore the onion into half-moons. Cut the zucchini and marrows into cubes. Lay the pepper, zucchini, marrows, onion and mushrooms on a baking tray. Add the vegetable oil and blend together.
Add 1/2 teaspoon of salt, 1/2 teaspoon of pepper and herbs and bake for quarter-hour until they get soft.
Boil the penne for six minutes until it turns hard . Drain the water.
Combine the penne, roasted vegetables, Marinara sauce, cheese, peas, 1/2 teaspoon of salt and 1/2 teaspoon of pepper during a large bowl and blend everything carefully.
Place the penne into a baking mold greased with oil. Sprinkle the dish with Parmesan and add the pieces of butter. Bake the pasta until a golden crust appears and therefore the cheese completely melts.