8 ounces (about 2 cups) uncooked penne pasta
1 medium (1/2 cup) onion, chopped
2 small zucchini, halved lengthwise, cut into 1/2-inch chunks
3/4 cup sliced roasted red peppers, well drained
1/4 cup all-purpose flour
1 teaspoon garlic salt
1/4 teaspoon pepper
2 teaspoons dried Italian seasoning*
1/4 cup Italian-style breadcrumbs
Heat oven to 350°F. Spray 3-quart baking dish with no-stick cooking spray; set aside. Cook pasta according to package directions. Drain; keep warm.
Meanwhile, melt 4 tablespoons butter in 2-quart heavy saucepan over medium heat until sizzling; add onion. Cook, stirring occasionally, 2-3 minutes or until onion starts to soften. Add zucchini and roasted red peppers; cook 2 minutes. Stir in flour, garlic salt and pepper; continue cooking 1 minute. Gradually stir in half & half and Italian seasoning. Bring to a boil; boil 1 minute. Reduce heat to medium; add cheese. Cook 1-2 minutes or until cheese is melted. Pour mixture over pasta; mix well. Spoon pasta mixture into prepared baking dish.
Melt remaining 1 tablespoon butter in 1-quart saucepan. Add breadcrumbs; stir until combined. Sprinkle over pasta mixture. Bake 15-20 minutes or until hot and bubbly and breadcrumbs are browned.
*Substitute 1 teaspoon dried oregano leaves, 1/2 teaspoon dried basil leaves and 1/2 teaspoon dried thyme leaves.
Stir 1/2 pound cooked chicken or Italian sausage into pasta mixture. Bake at 350°F. 20-25 minutes or until hot and bubbly.