I don't have enough words to praise this dish. It's absolutely delicious, with the flavors combining perfectly! And it's low on calories too! You will definitely not regret this one. Hearty, simple and delicious! Enjoy!
-2 red peppers, cored, halved and sliced
-2 medium zucchinis, cubed
-1 medium eggplant, cubed
-2 portabella mushroom caps, washed well and cubed
-1 onion, halved and sliced
-1/4 cup extra virgin olive oil
-2 tsp salt, divided
-2 tsp pepper, divided
-1 Tbs dried oregano
-1 lb pene pasta (or any tubular pasta you like)
-1 (24 oz) jar marinara sauce
-1 1/2 cups frozen peas
-1/2 cup shredded mozzarella cheese
-1 1/4 cups shredded Parmesan cheese PLUS 1/3 cup for topping
Preheat oven to 450 F. Grease a 9x13 pan and set aside.
On a baking sheet, toss the peppers, zucchinis, eggplant, mushrooms and onion with the olive oil, 1 tsp of the salt, 1 tsp of the pepper and oregano. Toss really well. Roast in preheated oven for about 20 minutes or until veggies are nice and tender.
Meanwhile, cook the pasta into boiled water for only 6 minutes (it will continue cooking in the oven). Drain and place into large bowl.
To the pasta, add the roasted veggies, marinara sauce, peas, mozzarella and Parmesan cheeses, remaining salt and remaining pepper. Toss very, very well.
Pour mixture into prepared greased 9x13 pan. Top with remaining 1/3 cup Parmesan. Bake for 25 minutes.
Let it rest for about 5 minutes, scoop onto plates and enjoy!