Baked Penne with Roasted Vegetables

Ingredients:

1/2 box Penne
1/2 cup Marinara Sauce
1 Bell Pepper, Cored, Sliced
2 Small Zucchini, Cut Into Strips, Halved
Sliced Mushrooms
1/2 Yellow Onion, Peeled, Sliced
1/8 C Extra Virgin Olive Oil
1/4 tsp Salt
1/4 tsp Black Pepper, Freshly Ground
1/2 Tbs Dried Italian Herb
Mozzarella Cheese, Grated
Grilled Chicken or Prochuttio
1Tbs Butter

Directions:

PREHEAT the oven to 450°F.
TOSS peppers, zucchini, mushrooms, onion, olive oil, salt, pepper, and herbs on a baking sheet. Bake until tender, about 15 minutes.
BRING a large pot of salted water to a boil over high heat.
ADD the pasta and cook for about 5 minutes. Drain pasta in a colander.
COMBINE the pasta with the vegetables, Marinara Sauce, cheese, and meat in a large bowl. Mix well, until all the pasta is coated with the sauce and all the ingredients are combined.
POUR the pasta into a greased 7x11 inch pan. Top with butter pieces.
BAKE until top is golden and cheese melts, about 20 minutes.

Marinara Sauce made with fresh Tomatoes

Ingredients:
2 Tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped green pepper
2 garlic cloves, chopped
3 cups (about 3 large) peeled, chopped tomatoes {If you shock the tomatoes in boiling water for 10 seconds then in ice water) they will be must earier to peel}
1 can(6 oz.)no-salt-added tomato paste
2 teaspoons sugar1 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon fennel seed

Directions:

Heat olive oil in a large saucepan over medium-high heat. Add the onion, green pepper, and garlic. Cook, uncovered, 2 to 3 minutes. Add remaining ingredients. Reduce heat to low and simmer, covered, until tomatoes are very tender, about 15 to 20 minutes; stir occasionally.

Cool 5 minutes.

Place cooled mixture in blender jar 1 or more cups at a time. Cover and blend at stir about 30 seconds after each addition. Blend at puree about 30 seconds. Return mixture to saucepan. Simmer over low heat about 5 to 10 minutes, stirring occasionally.

Serve over pasta

Peanut Butter Frosting

This recipe was gifted to me from a friend... a really nice friend! It's a really good recipe!

Ingredients:
1 1/2 cup softened butter {3 sticks}
1 cup creamy peanut butter
1/4 cup heavy whipping cream
1 t vanilla
5 cups powdered sugar

Directions:

Mix the butter and peanut butter together well. Add remaining ingredients and mix.

Yields a LOT of yummy frosting (enough to fill 24 cupcakes and to fill and frost a 9" round cake.)

Thank you Jennifer for sharing this with me (and my closest million friends)