Baked Pasta with Roasted Summer Veggies

• 2 cloves garlic, finely chopped
• 1– red bell peppers, diced
• 1–2 zucchini(s),
• chopped yellow onion
• chopped summer squash, diced (can also substitute/add summer squash, carrots, eggplant, mushrooms, etc.)
• 2 T. olive oil
• salt and pepper to taste
• 1 lb. penne pasta
• 1 c. ricotta cheese (or cottage cheese)
• ½ c. parmesan cheese
• pinch of nutmeg
• 1 T. fresh oregano, chopped
• ½ lb. mozarella, cubed or shredded (or less—½ lb. is VERY cheesy)
• ½ c. bread crumbs (optional)

Preheat oven to 425. In a large bowl, toss olive oil, garlic, red pepper, and zucchini, with salt & pepper to taste. Place vegetables on a baking sheet and roast for 10 minutes. While vegetables are roasting, boil and drain pasta. In a large bowl, mix the ricotta, mozzarella, oregano, parmesan, and nutmeg. Season to taste with salt & pepper. Coat pasta with 2ish T. EVOO and then mix with chesse mixture. Gently toss in vegetables.
Transfer mixture to a lightly greased 9x13 baking dish. Sprinkle the top with additional parmesan and bread crumbs. Bake, uncovered, until lightly browned and bubbling (about 20 minutes). Serve immediately.