1 (16 oz.) box penne pasta (Barilla)
1 pkg. cherry or grape tomatoes
1 medium yellow squash
1 medium zucchini
1 small yellow or red onion
1 small red pepper
1 small green pepper
olive oil
salt and pepper, to taste
dash of cayenne pepper (optional)
1 (8 oz.) pkg. shredded cheese (Mexican "fiesta" style blend is good)
1/2 cup Parmesan cheese
1/2 cup bread crumbs, for sprinkling

OPTIONAL MEATS:

ham chunks
turkey chunks
chicken strips or chunks

Preheat oven to 300°F.

Cut all vegetables, except onions, into bite-sized pieces. Cut tomatoes in half. Dice onion.

In a large bowl mix all vegetables together, add enough olive oil to coat generously. Add salt and pepper, to taste

Transfer into a shallow baking dish. Sprinkle bread crumbs over top of vegetables. Sprinkle cayenne pepper.

Bake at 300°F uncovered for about 45 minutes or until bread crumbs are golden brown.

While vegetables are cooking prepare pasta as directed on package or until al denté.

TO COMBINE:

Transfer the drained pasta (while hot) into a large mixing or serving bowl. Add hot vegetables. Add cheese to melt. Stir well to combine together. Add a little additional olive oil if mixture appears too dry.

Serves about 8.

Submitted by: Lorain Tillman