Butternut Squash Pasta Casserole

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1 pound short pasta, such as penne, gemelli or trofie

2 tablespoons extra-virgin olive oil 

1 medium onion, chopped 

2 cups frozen diced butternut squash 

Kosher salt and freshly ground black pepper 

1 quart chicken or vegetable stock 

1 cup frozen peas 

1 jarred roasted red pepper, finely chopped

One 4-ounce log fresh goat cheese, broken into small pieces 

1 small head cauliflower, grated on the large holes of a box grater 

1 cup shredded mozzarella 

1/4 cup grated Parmesan

3 tablespoons minced fresh parsley