1/2 pound provolone cheese, cut into 1/2-inch pieces

3/4 cup freshly grated Parmesan cheese

Dash crushed red pepper flakes, or to taste

Basil leaves, for garnish

1. Preheat oven to 425 F. In a large roasting pan, combine the oil, onion, eggplant, broccoli, mushrooms and red peppers, and mix to coat all the ingredients. Roast the vegetables until softened, about 40 to 45 minutes, turning them occasionally to keep them from sticking. Remove from the oven, cool, and season with salt and pepper. Set aside.

2. Add salt to a large pot of boiling water. Add the pasta, and cook over high heat until al dente, about 12 minutes. Drain well.

3. Place the pasta in a large mixing bowl. Pour 3 1/2 cups of the marinara sauce over the pasta, and mix well. Add the basil, provolone, 1/4 cup of the Parmesan cheese, the crushed red pepper and the roasted vegetables, and mix well. Taste for seasoning.

4. Grease a 9-by-13-inch ovenproof baking dish. Spoon the pasta mixture into the dish and dot the top with the remaining 1/2 cup marinara sauce. Sprinkle the remaining Parmesan cheese on top.

5. When you're ready to serve, preheat oven to 400 F. Bake the pasta for 20 minutes or until bubbling hot. Garnish with basil leaves, and serve immediately.

Advance preparation: Can be prepared up to one day ahead through Step 4, covered, and refrigerated. Remove from refrigerator 1/2 hour before baking.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)