Preheat the oven to 425 degrees F.

Place the chopped peppers, sweet potato, broccoli, onion, brussels, mushrooms and garlic cloves on a nonstick baking sheet. Drizzle the veggies with the olive oil and honey. Sprinkle them with salt and pepper (I do try to avoid directly covering the mushrooms with salt before cooking, but they will inevitably get a bit) and then give them a thorough toss. Roast the veggies for 25 to 30 minutes, tossing them once halfway through. I cook the penne while the veggies are roasting.

Spray a 9×13 baking dish with nonstick spray. Add the penne and half of the veggies, then spoon half of the diced tomatoes over top. Add half of the grated cheese, then layer again with the remaining penne, veggies, diced tomatoes and cheese. Finish the top off with a sprinkling of breadcrumbs. Bake the pasta for 25 to 30 minutes, until the cheese is golden and bubbly on top. Serve with extra cheese for grating on top.

This stays great in the fridge for 4 to 5 days – it’s an awesome make ahead meal.