Garden Penne The Best Recipes

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Garden Penne

"This is a first-rate manner to get all your vegetables in. I wish you revel in it as plenty as we do."

Ingredients :

1 (sixteen ounce) bundle penne pasta
1 tablespoon olive oil
2 zucchini, chopped
2 yellow squash, chopped
1 crimson onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 tablespoon crushed garlic
1 (28 ounce) can diced tomatoes, drained
1 (28 ounce) jar chunky style pasta sauce
1 (15.25 ounce) can entire kernel corn, drained
1 teaspoon beaten red pepper, or to taste
half teaspoon black pepper, or to flavor
2 cups shredded mozzarella cheese

Instructions :

Prep : 25M	Cook : 6M	Ready in : 1H25M

Fill a huge pot with gently salted water and bring to a rolling boil over excessive heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring every now and then, until the pasta has cooked through, however continues to be organization to the chew, approximately eleven mins. Drain nicely in a colander set inside the sink, area the pasta in a large bowl, and set aside.
While the pasta is cooking, warmness the oil in a huge skillet over medium heat, and prepare dinner and stir the zucchini, squash, onion, purple and inexperienced peppers, and garlic until the veggies are tender, for approximately 10 mins. Pour inside the tomatoes, pasta sauce, and corn, and stir to mix. Sprinkle with purple and black pepper to taste, and produce the aggregate back to a boil. Simmer for 20 mins.
Preheat an oven to 350 tiers F (a hundred seventy five levels C). Grease a 9x13 inch baking dish.
Pour the vegetable mixture into the bowl with the cooked penne pasta, stir to combine properly, and spoon into the prepared baking dish. Sprinkle the mozzarella cheese over the pinnacle, and bake within the preheated oven till the cheese is melted and the casserole is bubbling, 20 to half-hour.

Notes :

Reynolds® Aluminum foil can be used to hold food moist, cook dinner it flippantly, and make easy-up less difficult.

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