Baked Penne with Roasted Vegetables

INGREDIENTS

• 1 teaspoon salt, divided
• 1/2 cup grated smoked mozzarella
• 3 cups marinara sauce (store bought or homemade)
• 1 pound penne pasta
• 1 1/2 cups frozen peas, thawed
• 1 cup grated fontina cheese
• 2 red peppers, cored and cut into 1-inch wide strips
• 1 tablespoon dried Italian herb mix or herbs de Provence
• 2 zucchini, quartered lengthwise and cut into 1-inch cubes
• 2 tablespoons butter, cut into small pieces
• 2 summer squash, quartered lengthwise and cut into 1-inch cubes
• 1/4 cup extra-virgin olive oil
• 1 yellow onion, peeled and sliced into 1-inch strips
• 1 teaspoon freshly ground black pepper, divided
• 4 cremini mushrooms, halved
• 1/4 cup grated Parmesan, plus 1/3 cup for topping