Baked Penne with Roasted Vegetables

- 1 red capsicum, julienned

- 1 zucchini, diced

- 1 squash, cubed

- 1/2 an onion, sliced thin

- 1 1/2 cloves of garlic, crushed

- 1 tablespoon oil

- 1/2 teaspoon salt

- 1/2 teaspoon pepper

- 1/2 tablespoon Italian herbs

- 400g penne pasta

- 1 1/2 cups marinara sauce

- 1/2 cup fontina cheese

- 1/4 cup grated mozzarella

- 1/4 cup parmesan cheese for the top

1. Preheat the oven to 180 degrees celcius.

2. Line a baking sheet with baking paper and toss the capsicum, zucchini, squash, and onions with the oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, and Italian herbs. Roast until tender, about 20-30 minutes.

3. Meanwhile, cook the pasta for about 6 minutes. It should still be hard. Drain.

4. In a bowl, toss the pasta, roasted vegetables, sauce, fontina, mozzarella, 1/4 cup parmesan, salt and pepper together.

5. Tip into an oiled baking pan and top with parmesan , Bake until golden.