Garden Penne Recipe -
Garden Penne Recipe

Garden Penne

Recipe by  

"This is a great way to get all your veggies in. I hope you enjoy it as much as we do."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    25 mins
  • COOK

    1 hr

    1 hr 25 mins


  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a 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 skillet over medium heat, and cook and stir the zucchini, squash, onion, red and green peppers, and garlic until the vegetables are tender, for about 10 minutes. Pour in the tomatoes, pasta sauce, and corn, and stir to mix. Sprinkle with red and black pepper to taste, and bring the mixture back to a boil. Simmer for 20 minutes.
  3. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  4. Pour the vegetable mixture into the bowl with the cooked penne 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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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Aug 03, 2009

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!!

Most Helpful Critical Review
Oct 07, 2012

The seasonings make for a nice, flavorful sauce. That said, the end result was more like baked sauce with pasta than the reverse. Next time, I plan to cut back on the pasta sauce by 1/3 to provide more balance and allow the flavors of both the pasta and cheese to come through.

May 15, 2009

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!

Jul 27, 2009

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.

Jan 12, 2010

This is AMAZING! I'm a vegetarian and I've made this for my non-vegetarian family members before, and they LOVED IT!!! Sometimes I use whole wheat penne, I usually omit the red onion or substitute Sweet Vidalia onion, I use diced tomatoes with green chilis in them to spice it up a bit (or sometimes I omit the tomatoes altogether), and I top it off with thinly sliced Munster cheese instead of shredded mozzarella. VERY GOOD!!! Sometimes I make a "meaty version" for my family, by adding either 1 pound cooked ground beef or 2 boiled and diced boneless skinless chicken breasts.

Jun 24, 2009

This was soooooo good. I am very pleased with the way it came out. I'm always looking for ways to use my zucchini as a main dish instead of a side. Only thing I did differently is left out the red peppers and corn(I didn't have any on hand) and added more onion. I also seasoned the veggies with adobe and seasoned salt.

Jul 15, 2010

Really good way to use up some of those garden vegetables. I used a can of rotel instead of plain diced tomatoes. Just a tad spicy. Next time I'll try just the regular. Good flavor, easy to make, easy to sub in other vegetables and spices too! Thanks for the recipe.

Sep 22, 2010

Excellent recipe with lots of variations possible. We excluded the peppers, added some fresh sliced mushrooms and chopped kale. I added 1up of low fat ricotta & 1/3 cup parmesan cheese to the mixture when blending it all together prior to baking. You can reduce the mozzarella topping if you want a trade off. What is particularly nice is that this freezes well. We freeze leftovers in individual portion sizes with our Food Saver. Just defrost & reheat in the microwave or a warm oven - it'll save you $$ on fast food alternatives for those nights you're too tired for kitchen wizardry. This dish seems to just get better over time!


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  • Calories
  • 646 kcal
  • 32%
  • Carbohydrates
  • 104.2 g
  • 34%
  • Cholesterol
  • 27 mg
  • 9%
  • Fat
  • 14.7 g
  • 23%
  • Fiber
  • 12.1 g
  • 48%
  • Protein
  • 27.5 g
  • 55%
  • Sodium
  • 1180 mg
  • 47%

* Percent Daily Values are based on a 2,000 calorie diet.

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