Baked Penne with Roasted Vegetables

From Everyday Pasta - Giada DeLaurentiis

2 red bell peppers, cored, seeded, and cut into 1" strips
2 zucchini, quartered lengthwise and cut into 1" strips
2 summer squash, quartered lengthwise and cut into 1" pieces
4 cremini mushrooms, quartered
1 yellow onion, peeled and sliced into 1" strips
1/4 C EVOO
1 tsp salt
1/2 tsp fresh ground black pepper
1 Tbsp dried Italian herb blend, or herbes de Provence
1 pound penne pasta
3 C marinara sauce
1 C grated fontina cheese
1/2 C grated smoked mozzarella
1/4 C grated Parmesan, plus 1/3 C for topping
1 1/2 C frozen peas, thawed
2 Tbsp unsalted butter, cut into pieces

Preheat oven to 450.
On a baking sheet, toss the bell peppers, zucchini, squash, mushrooms, and onion with the olive oil, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and the herbs. Bake until tender, about 15 minutes.
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 it is not completely cooked. Drain in a colander.
In a large bowl, combine the pasta with the roasted vegetables, marinara sauce, fontina, mozzarella, 1/4 cup of the Parmesan, the peas, and the remaining salt and pepper. Gently mix using a wooden spoon until all the pasta is coated with the sauce and the ingredients are combined.
Pour the pasta into a greased 9x13 baking dish. Top with the remaining Parmesan cheese and the butter pieces. Bake until the top is golden and the cheese melts, about 25 minutes.