Ingredients

• 1 red bell pepper, cored and cut into 1-inch pieces
• 1 zucchini, quartered lengthwise and cut into 1-inch pieces
• 1 yellow squash, quartered lengthwise and cut into 1-inch pieces
• ½ purple onion, peeled and sliced into 1-inch pieces
• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 2 tablespoons Cascade Mushroom Mix
• 1 tablespoon El Greco
• 1 teaspoon salt, divided
• 1 teaspoon freshly ground tellicherry pepper, divided
• 1 pound penne pasta
• 3 cups kale
• 2 cups tomato sauce
• 1½ cups feta, divided

Instructions

1. Preheat the oven to 450 degrees.
2. In a large bowl, toss the peppers, zucchini, squash, and onions with the olive oil, vinegar, Cascade Mushroom Mix, El Greco, ½ teaspoon salt, and ½ teaspoon pepper. Transfer to a baking sheet and roast until just fork tender, about 15 minutes.
3. Reduce the oven temperature to 350 degrees.
4. While the vegetables are roasting, bring a large pot of salted water to a boil, add the pasta, and cook for about 6 minutes. Drain in a colander. Note that, because you are cooking it a second time, you will want the pasta to be still firm inside.
5. In a large bowl, toss the drained pasta with the kale, roasted vegetables, marinara sauce, 1 cup feta, and the remaining salt and pepper. Gently mix until all the pasta is coated and the ingredients are combined.
6. Pour the pasta mixture into a greased 9"x13" pan. Top with the remaining feta, and bake until the top is golden and the cheese begins to melt, about 25 minutes.