Baked Penne with Roasted Vegetables

to 2 red peppers, cored and cut into 1-inch wide strips

zucchini, quartered lengthwise and cut into 1-inch cubes

summer squash, quartered lengthwise and cut into 1-inch cubes

to 8 ounces mushrooms, sliced

yellow onion, peeled and sliced into 1-inch strips

garlic cloves, thinly sliced

extra-virgin olive oil

salt, divided

freshly ground black pepper, divided

dried Italian herb mix or herbs de Provence

red pepper flakes (optional)

penne pasta (I used the Barilla Whole Grain Penne.)

really good marinara sauce

grated fontina cheese (can be replaced with Gruyere or Gouda, or just use more mozzarella)

grated smoked mozzarella

grated Parmesan (plus 1/3 cup for topping)

frozen peas, thawed

butter, cut into small pieces (optional)