Dragon's Three-Cheese Baked Penne with Roasted Vegetables

Three-Cheese Baked Penne with Roasted Vegetables
Recipe by Dragon

Serves: 8

1 sweet red pepper, chopped
1 sweet green pepper, chopped
2 cups mushrooms, quartered
2 zucchini, diced
1 small eggplant, diced
3 garlic cloves, minced
1/4 cup olive oil
Salt & pepper
1/2 cup parsley, chopped
2 teaspoon dried basil
1/2 teaspoon dried rosemary
1 lb (500 g) Penne Pasta
1 28 oz can meatless spaghetti sauce
1/2 lb (250 g) mozzarella cheese, shredded
1/2 lb fontina cheese, diced
1 cup freshly grated Parmesan cheese

In large shallow pan, toss together peppers, mushroom, zucchini, eggplant, garlic and oil; spread onto rimmed baking sheet. Bake in 500 F oven, stirring once or twice, for about 20 minutes or until softened. Transfer to greased 13 x 9 inch (3L) baking dish. Season with salt and pepper to taste. Stir in 1/3 of the parsley, basil and rosemary.

Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm. Drain well and rinse under cold water; let cool. Add to baking dish along with spaghetti sauce. mozzarella, Fontina and half of the Parmesan; toss to combine. Sprinkle with remaining Parmesan and parsley. Bake in 375 F oven for 35 to 40 minutes or until bubbly.