Baked Penne with Roasted Vegetables

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.