Directions

1. Heat oven to 450°F. Toss the peppers, zucchini, summer squash, mushrooms and onion on a large baking sheet with olive oil, 1/2 teaspoon salt, 1/2 teaspoon of pepper and the Italian seasoning. Roast 15-20 minutes or until crisp tender.
2. Bring a large pot of salted water to a boil over high heat and add the pasta. Cook for about 6 minutes. Since the pasta will be cooked a second time in the oven, you want to make sure it is still a bit firm. Drain the pasta and put in a large bowl. Add the roasted vegetables, the marinara sauce, Italian blend cheese, 1/2 teaspoon salt and 1/2 teaspoon pepper. Mix gently until all the pasta is coated with sauce and the ingredients are combined. Spray a 9x13 pan with non-stick spray. Pour the pasta mixture into the pan, sprinkle with the Parmesan cheese. Bake until the top is golden brown and the cheese melts, about 25 minutes.
3. To freeze and bake later, pour the pasta into the pan. Cover the dish with plastic wrap, then with foil. Freeze up to a month. To serve, thaw in the refrigerator overnight. Heat the oven to 375°F, remove the plastic wrap, recover with foil. Bake for 1 hour. Uncover, sprinkle with Parmesan cheese and bake about 20 minutes more or until heated through. Let stand a few minutes before serving.