Garden Penne

Garden Penne

chicklet 21

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

Ingredients 1 h 25 m {{adjustedServings}} servings 646 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • 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

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  • Prep

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  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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Reviews 65

  1. 88 Ratings


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!!


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!


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.