Baked penne with vegetables and smoked mozzarella

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1. Preheat the oven to 230 °C (450 °F). Cut the peppers into strips, the onion into wedges, and the zucchini into cubes. Spread the vegetables and mushrooms in a roasting pan, drizzle with olive oil, and toss to coat.

2. Add 1/2 tsp salt, 1/2 tsp black pepper, and the herbes de Provence. Roast for 15 minutes, until the vegetables soften. Cook the penne for 6 minutes, until softened, then drain.

3. In a large bowl, combine the roasted vegetables, penne, marinara sauce, grated cheese, smoked mozzarella, peas, 1/2 tsp salt, and 1/2 tsp black pepper. Mix thoroughly. Transfer to an oiled baking dish, sprinkle with Parmesan, and add a piece of butter.

4. Bake until a golden crust forms on top and the cheese is completely melted.

Tip: Instead of marinara sauce, you can use strained tomatoes simmered for a few minutes with a tablespoon of olive oil and herbes de Provence.

This recipe was translated from the Slovak original: Zapečené penne so zeleninou a údenou mozzarellou