Take a baking sheet and place peppers, zucchini, squash, mushrooms, and onions on it. Add olive oil, dried herbs, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Toss everything together.
Roast the vegetables for approximately 15 minutes, or until they become tender.
Meanwhile, on high heat, bring a large pot of salted water to boil.
Add the pasta to the pot and cook it for about 6 minutes. Ensure that the pasta is not fully cooked because you will cook it again in the oven.
Drain the pasta using a colander.
In a large bowl, mix the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Gently stir everything together with a wooden spoon until the pasta is completely coated with the sauce and all ingredients are combined.
Pour the mixture into a greased 9x13-inch pan.
Top the mixture with the remaining 1/3 cup Parmesan and butter pieces.
Bake the dish for around 25 minutes, or until the top turns golden and the cheese melts.