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.
I love this recipe but did have to make a few adjustments for our picky eaters and personl taste. I went with the recipe the first time I made this and discovered that we did not care for the taste that the peppers gave. So the second time I made it I left them and added extra zucchini and squash. I also did not add the onions but used onion powder. Again, because of personal preference/picky eaters. The zucchini and squash really take in the flavor of the garlic when you are cooking it in the olive oil, so don't skip that part! We used a home made pasta sauce recipe instead of the chuncky sauce (not a fan). Whats great is that its so easy to make a second batch to freeze for later! Good stuff, thanks!! - 30 Jul 2009 (Review from Allrecipes US | Canada)
Very good! I only cooked my sauce for about ten minutes because I like my veggies a little underdone, otherwise made as written. This is a great, easy, lighter alternative to lasagna or baked ziti. Thanks for the recipe! - 14 May 2009 (Review from Allrecipes US | Canada)
Amazing. I added oregano. My husband always wants to know where the meat is when I make something like this. He said that he could eat this everyday and didn't even miss the meat. - 25 Jul 2009 (Review from Allrecipes US | Canada)