Garden Penne

Garden Penne

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chicklet 22

"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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1 h 25 m servings 646 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 646 kcal
  • 32%
  • Fat:
  • 14.7 g
  • 23%
  • Carbs:
  • 104.2g
  • 34%
  • Protein:
  • 27.5 g
  • 55%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 1180 mg
  • 47%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 88 Ratings

Most helpful positive review

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 t...

Most helpful critical review

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 provi...

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 t...

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 zi...

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.

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 substitu...

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 r...

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...

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 ...

This is my new favorite recipe on here! DELISH! My yellow squash ended up being bad so I just doubled the zucchini & used stewed tomatoes for the canned tomatoes. Unbelievably good! I'm planning...

Very good and very easy. Reheats well in the microwave and even tastes better the second time around. A great way to use up those summer squashes.

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