Cheesy Pasta Marinara with Roasted Edamame, Mushrooms & Bell Pepper

Directions

1. Preheat the oven to 450°F and set a baking dish aside.
2. Bring a large pot of salted water to a boil, then add the rotini and cook until just al dente, about 8–10 minutes; drain and keep warm in the pot.
3. In a baking dish, combine peeled and diced red onion, diced yellow bell pepper, sliced mushrooms, and shelled edamame; drizzle with a little oil and sprinkle Italian seasoning and salt, then toss to coat.
4. Roast the vegetables in the oven until they are tender and starting to brown, about 10–15 minutes.
5. Warm the marinara sauce in a small pot or in the microwave; once heated, stir in the cooked vegetables and spread the mixture into an even layer. Sprinkle the cheese evenly over the top.
6. Return the baking dish to the oven and bake until the cheese melts and the sauce is warmed through, about 5 minutes.
7. Toss the cheese-topped vegetables with the drained pasta in the large pot to combine, then divide into bowls or plates and serve.