Preheat oven to 450 degrees.
Line a baking sheet with parchment paper or spray with cooking spray. Toss the mushrooms, zucchini, and onion with oregano, rosemary, thyme, salt, and pepper.
Roast the vegetables in the oven for 15 minutes. After the vegetables are roasted, reduce the oven temperature to 400 degrees.
Meanwhile, cook the pasta for ⅔ of the time recommended on the box, around 6 minutes. (The pasta will finish cooking later in the oven.) Drain.
In a large bowl, combine the roasted vegetables, cooked and drained pasta, peas, marinara sauce, 1 cup of Parmesan, and mozzarella.
Coat a 9”x13” baking dish with cooking spray. Spread the vegetable and pasta mixture evenly into the dish. Top with the remaining ⅓ cup Parmesan.
Bake for 20 minutes or until heated through.
Enjoy!