Preheat oven to 450 degrees F. On a baking sheet, toss peppers Zucchini squash, mushrooms, and onions with olive oil ? teaspoon salt, ? teaspoon pepper, and dried herbs. Roast until, tender about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil over high. Heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, ? teaspoon salt, and ? teaspoon pepper. Using a wooded spoon gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
Pour the pasta into a greased 9 by 13 inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (430g)|
|Recipe Makes: 4|
|Calories from Fat: 396 (56%)|
|Amt Per Serving||% DV|
|Total Fat 44.1g||59 %|
|Saturated Fat 12.5g||62 %|
|Monounsaturated Fat 17.2g|
|Polyunsanturated Fat 11.6g|
|Cholesterol 85.1mg||26 %|
|Sodium 891.9mg||31 %|
|Potassium 944.6mg||25 %|
|Total Carbohydrate 59.5g||17 %|
|Dietary Fiber 6.6g||27 %|
|Sugars, other 52.9g|
|Protein 21.9g||31 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 713
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.