About this recipe:A spicy tomato sauce mixture of cooked penne pasta with a plethora of garden vegetables baked with cheese. The bounty of veg includes courgettes, yellow courgettes, red onion, red and green peppers, garlic and sweetcorn. Makes a beautiful vegetarian main.
450g penne pasta
1 tablespoon olive oil
2 courgettes, chopped
2 yellow courgettes, chopped
1 red onion, chopped
1 red pepper, chopped
1 green pepper, chopped
1 tablespoon crushed garlic
2 (400g) tins chopped tomatoes, drained
800g chunky-style pasta sauce
430g tinned sweetcorn, drained
1 teaspoon crushed chilli flakes
1/2 teaspoon ground black pepper, or to taste
225g grated mozzarella cheese
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Method Prep:25min › Cook:1hr › Ready in:1hr25min
Fill a large pot with lightly salted water and bring to the boil over high heat. Once the water is boiling, stir in the pasta and return to the boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink, place the pasta in a large bowl, and set aside.
While the pasta is cooking, heat the oil in a large frying pan over medium heat, and cook and stir the courgettes, yellow courgettes, onion, red and green peppers and garlic until tender, about 10 minutes. Pour in the tomatoes, pasta sauce and corn, and stir to mix. Sprinkle with crushed chilli flakes and black pepper to taste, and bring the mixture back to the boil. Simmer for 20 minutes.
Preheat an oven to 180 C / Gas 4. Grease a 20x30cm baking dish.
Pour the vegetable mixture into the bowl with the cooked pasta, stir to mix well and spoon into the prepared baking dish. Sprinkle the mozzarella cheese over the top, and bake in the preheated oven until the cheese is melted and the casserole is bubbling, 20 to 30 minutes.