Roast the Vegetables. Line two baking sheets with parchment paper. Place the red onion, red and yellow bell peppers, and ...

Boil some water and cook the pasta according to the instructions on the packet. 1 minute before your pasta is ready, lash spinach into the boiling water with the pasta. It'll only take a minute to ...

Return to oven, and roast at 450° until vegetable mixture begins ... if necessary. Add roasted vegetables with their juices to pasta; stir to combine. Taste and season with extra salt if needed.

Return to the heat, stir in the roasted vegetables and cook for 2–3 minutes, or until bubbling. Drain the penne, reserving a little of the water, then tip the pasta into the sauce and stir.

Drain the pasta and stir into the roasted vegetables. Stir through the mozzarella and pesto, top with Parmesan and return to the oven for another 10 minutes, until the cheese has melted.

Once you try a melting veggie recipe like our maple butter carrots or balsamic parmesan cabbage, you'll want to make them ...