Garden Vegetable Pasta Bake

    Garden Vegetable Pasta Bake

    24saves
    1hour25min


    104 people made this

    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.

    Ingredients
    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

    Directions
    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 (1)

    by
    7

    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

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