Garden vegetable penne casserole

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    Garden vegetable penne casserole

    Garden vegetable penne casserole

    (89)
    1hr25min


    89 people made this

    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.

    Ingredients
    Serves: 6 

    • 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

    Method
    Prep:25min  ›  Cook:1hr  ›  Ready in:1hr25min 

    1. 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.
    2. 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.
    3. Preheat an oven to 180 C / Gas 4. Grease a 20x30cm baking dish.
    4. 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.
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    Reviews & ratings
    Average global rating:
    (89)

    Reviews in English (89)

    by
    84

    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)

    by
    59

    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)

    by
    55

    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)

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