Prep: 40 mins | Bake: 25 mins | Yield: 16 servings (3/4 cup each)

Ingredients:

4 small zucchini, halved lengthwise and cut into 1″ slices

2 large onions, cut into wedges

2 medium yellow summer squash, halved lengthwise and cut into 1″ slices

2 large sweet yellow peppers, cut into 1″ pieces

1 cpu fresh baby carrots, halved lengthwise

2 tbsp olive oil

3 1/2 cups uncooked fusili pasta

2 cups (8 oz.) shredded fontina cheese

1 1/2 cups heavy whipping cream

1/2 cup canned diced tomatoes in sauce

1/2 cup grated Parmesan cheese, divided

2 garlic cloves, minced

1/2 tsp salt

1/4 tsp pepper

Instructions:

  1. In a large bowl, combine the first six ingredients. Transfer to two greased 15x10x1″ baking pans. Bake at 450°F for 20-25 minutes or until crisp-tender; set aside. Reduce heat to 350°F.
  2. Cook pasta according to package directions; drain. Add the fontina cheese, cream, tomatoes, 1/4 cup Parmesan cheese, garlic, salt and pepper. Stir in vegetable mixture.
  3. Transfer to a greased 13×9″ baking dish (dish will be full). Sprinkle with remaining Parmesan cheese. Bake, uncovered, for 25-30 minutes or until bubbly.