Expecting vegetarian guests on Thanksgiving challenged me to come up with a main dish that could bake while I was cleaning and preparing the house. I thought this was a great option as one could easily push any vegetables aside that they are not found of. —savorthethyme
baby bella mushrooms, sliced
Red Peppers, cored and sliced into ½ inch wide strips, then cut in half
sweet onion, peeled and sliced into 1-inch strips
Preheat the oven to 425 degrees and prepare all of the vegetables.
Toss the peppers, zucchini, squash, mushrooms, onions and garlic with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper. Roast until tender, about 15-20 minutes.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook to al dente as you will be cooking it further in the oven (should state time on box: if not, cook two minutes less than full cooking time). Drain in a colander.
Once cooled enough, chop the garlic. In a large bowl, toss the drained pasta with the roasted vegetables, garlic, marinara sauce, thyme, parsley, 2 tbsp each of the cheeses and remaining salt, and pepper. Mix gently and thoroughly.
Coat the 9 by 13-inch casserole dish with non-stick spray or butter if you wish. Top with the remaining cheese. Bake until top is golden and cheese melts, about 20 minutes.