Garden Vegetable Pasta Bake

    1 hour 25 minutes

    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.

    201 people made this

    Serves: 6 

    • 500g packet penne pasta
    • 1 tablespoon olive oil
    • 2 zucchini, chopped
    • 2 button squash, chopped
    • 1 red onion, chopped
    • 1 red capsicum, chopped
    • 1 green capsicum, chopped
    • 1 tablespoon crushed garlic
    • 810g can diced tomatoes, drained
    • 800g jar chunky style pasta sauce
    • 420g can corn kernels, drained
    • 1 teaspoon chilli flakes, or to taste
    • 1/2 teaspoon black pepper, or to taste
    • 2 cups grated mozzarella cheese

    Preparation:25min  ›  Cook:1hour  ›  Ready in:1hour25min 

    1. Preheat an oven to 180 degrees C. Grease a 20x30cm baking dish.
    2. Heat the oil in a large frypan over medium heat, and cook and stir the zucchini, squash, onion, red and green capsicums and garlic until the vegetables are tender, about 10 minutes. Add the tomatoes, pasta sauce and corn, and stir to mix. Sprinkle with chilli flakes and black pepper to taste, and bring the mixture back to a boil. Simmer for 20 minutes.
    3. While the vegetables are simmering, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, add 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 and place the pasta in a large mixing bowl.
    4. Add the vegetable mixture into the bowl with the cooked penne pasta, stir to mix well and spoon into the greased 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 in English (69)


    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)