Roasted Veggie Pasta Bake

Preheat oven to 425 degrees F (220 degrees C).

Spread the onion summer squash zucchini eggplant and red bell pepper out onto two baking sheets with rims; drizzle vegetables with olive oil and sprinkle with salt and black pepper.

Roast the vegetables in the preheated oven until soft and starting to brown 20 to 25 minutes; stir and turn over vegetables after about 10 minutes of baking. Decrease oven temperature to 375 degrees F (190 degrees C).

While vegetables are roasting fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling stir in the penne and return to a boil. Cook the pasta uncovered stirring occasionally until the pasta has cooked through but is still firm to the bite about 11 minutes. Drain well in a colander set in the sink.

Grease a 2-quart casserole dish. In a saucepan mix together the Alfredo sauce with chicken broth and bring to a boil. Pour the sauce mixture into a large bowl and stir in the roasted vegetables penne pasta 1/4 cup of Parmesan cheese and 1/4 cup of mozzarella cheese until thoroughly combined. Spoon the mixture into the prepared casserole dish; sprinkle top evenly with breadcrumbs. Cover the dish.

Bake in the hot oven until mixture is bubbling about 30 minutes. Remove cover and sprinkle top of casserole with remaining 1/4 cup of Parmesan and 1/4 cup of mozzarella cheeses; return to oven and bake until the top is lightly browned and the cheese has melted 5 to 10 more minutes.