Cheesy Baked Penne with Roasted Veggies

INGREDIENTS

olive oil spray

red bell pepper, cored and cut into 1-inch pieces

medium (8-ounce) zucchini, quartered lengthwise and cut into 1-inch cubes

medium (8 oz) fennel bulb, ends removed and cut into 1-inch pieces

1 cup

asparagus, cut into 1-inch pieces

1/2

medium red onion, peeled and sliced into 1-inch pieces

6 cloves

garlic, peeled and slightly smashed

1 tbsp

balsamic vinegar

1 tbsp

extra-virgin olive oil

1/2 tsp

kosher salt

freshly ground black pepper

1/2 tsp

dried oregano

1/2 tsp

dried basil

12 oz

Delallo Gluten-Free Penne

8 oz

part-skim ricotta

1/4 cup

chopped fresh parsley

1/2 cup

grated Pecorino Romano

8 oz

part-skim mozzarella, shredded

jar marinara sauce (we love Delallo Pomodoro)