Allow broccoli and cauliflower to thaw while preparing other ingredients.

Cook pasta according to package for al dente; set aside.

Preheat oven to 350°F.

Melt 2 tablespoons butter in saucepan; remove from heat and mix in bread crumbs, 2 tablespoons parmesan cheese, and 1/2 teaspoon of Italian seasoning.

Chop onion. Melt remaining 2 tablespoons of butter in a large skillet over medium heat; add onion and cook for 5-6 minutes. Add flour, garlic powder, salt, pepper, and remaining Italian seasoning; whisk together and add milk. Cook until bubbly and thickened, stirring occasionally so as not to burn.

Add remaining 1/4 cup of Parmesan cheese and cream cheese; continue to heat until cheeses are melted. Add thawed broccoli, cauliflower, and cooked penne; stir to combine. Pour into a large baking dish, sprinkle with bread crumb mixture, and bake for 40-45 minutes or until browned.

Serve with chilled strawberries on the side.