A hearty vegetarian pasta bake dinner, and a great way to use up all your garden vegetables. Meat eaters, feel free to substitute a bolognese sauce.
I used Leggo's tomato, garlic and herb chunky bolognese sauce. Left out the garlic, pepper and chilli as the sauce had plenty of flavour already. The result was delicious! - 09 Feb 2012
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 USA and 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 USA and Canada)