Heat oven to 350F°
Add tomatoes to medium mixing bowl and add minced garlic, 1 tbsp of the olive oil, and ½ tsp salt and ¼ tsp pepper
Line baking sheet with parchment paper
Place tomatoes on one half of the baking sheet
Chop vegetables and place in a mixing bowl
Toss with 1 Tbsp olive oil, ½ tsp salt, and ¼ tsp pepper
Place vegetables on the other half of the baking sheet
Place in oven to roast for 15 minutes. You can also place the tomatoes and vegetables in separate baking dishes
While vegetables are cooking, cook red lentil pasta per instructions on box (I usually cook about a minute less because it continues to cook once it's drained and I like it firm)
Drain pasta and set aside
After 15 minutes of roasting the vegtables, remove the tomatoes and check the other vegetables
Vegetables should be just soft - will vary per personal taste. I like them with a little crispness left
If they are not to desired doneness, place back in oven for 5 - 10 minutes
Turn burner to low and place pasta back in cooking pot
Stir in Farmer's cheese and Parmesan
Continue to stir until cheese are melted and combined with the pasta
Stir in cooked tomatoes and vegetables
Stir until everything is heated through - will only take a couple minutes if vegetables haven't cooled off
Place in serving dishes and top with more grated cheese if desired