Penne with Roasted Vegetables

Eggplant
Zucchini
Summer Squash
Mushrooms
Onion
Red Pepper
Frozen Peas, thawed
1 jar spaghetti sauce
1 lb whole wheat penne pasta
Olive oil
Salt and Pepper
Parmesan cheese
Mozzarella Cheese

• Heat oven to 400°F
• Chop all vegetables into 1 inch pieces
  
• Place on a large baking sheet, sprinkle with salt and pepper and drizzle with olive oil. You want the veggies coated so that they won't stick but not dripping in oil.
• Bake for 30 minutes or until tender. Let cool.
  
• Cook pasta according to package directions, drain and return to pot
  
• Pour sauce over pasta and stir in vegetables along with peas. I use about half of a bag (if you forget to thaw them, no big deal just toss them in).
• Mix everything together. Once combined but in a baking dish. (For my family I use 2 smaller baking dishes because this freezes so well and then I can get 2 meals out of it.)
• Sprinkle with cheeses and bake for 20 to 30 minutes or until cheese is melted and heated through

Words to the Wise
My kids love this dish and it is a great way to get them to eat vegetables. The don't even know that they are eating veggies because they are covered in sauce and cheese.
Also you can really use any veggies that you want in this dish. If you don't like one on the list then skip it and use your favorites. There is not a right or wrong amount either. The more you use the bigger the dish and the more for freezing or left-overs.
And if you want to know, if is an original creation made by me.