Step 1

Heat the oven to 450°F (230°C).

Step 2

Roast the vegetables: On a baking sheet, toss the diced zucchini, peppers, onions, and garlic with olive oil, herbs, salt, and pepper. Bake for 12-15 minutes until tender.

Step 3

While the vegetables are roasting, make the pasta: Bring a small pot of water to a boil over high heat. Add the pasta and cook, stirring occasionally for 6 minutes. Drain in a colander.Note: Since you will be cooking the pasta a second time in the oven, you want to make sure it is not completely cooked on the stove.

Step 4

In a medium-sized bowl, toss the drained pasta with the roasted vegetables, marinara sauce, fontina, and gruyère. Gently mix the ingredients together until all of the pasta is coated with the sauce and the ingredients are combined.

Step 5

Pour the pasta and vegetables into a lightly buttered 5x5-inch or 4x6-inch baking dish. Top with grated Parmesan cheese and butter pieces.

Step 6

Bake until the top is golden and the cheese has melted, about 20 minutes.