Cheesy Baked Penne with Roasted Veggies

Bahan-bahan (8 porsi)

• olive oil spray
• 1 red bell pepper (cored and cut into 1-inch pieces)
• 1 medium (8-ounce zucchini, quartered lengthwise and cut into 1-inch cubes)
• 1 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 teaspoon 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)
• 1 25.25 oz jar marinara sauce (we love Delallo Pomodoro)