- 30 min
Preheat the oven to 450 F
Prepare the ingredients
Slice the bell pepper into wide strips. Cut the zucchini into cubes. Halve the mushrooms. Slice the onion into fine strips.
Cook the veggies
Toss the vegetables with the olive oil. Season with salt, pepper, garlic powder, Herbes de Provence, and onion powder. Place on a baking sheet lined with parchment paper and roast for 10 minutes.
Cook the pasta
Meanwhile, bring a pot of salted water to a boil over medium-high heat. Add pasta and cook for 12 minutes, stirring from time to time. Reserve 1/2 cup of cooking water for later use. Drain and reserve.
Bake and serve
In a large bowl, toss the drained pasta with the roasted vegetables, tomato sauce, half of the mozzarella and parmesan cheeses, salt and pepper. Add some cooking water until desired sauce thickness.
Pour the pasta into a baking pan, top with the remaining cheese and bake until golden, about 15 minutes.