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Baked Penne : Veggie Loaded Delicious Filling Pasta Dish

  • Prep Time: 30 mins
  • Cook Time: 35 mins
  • Total Time: 1 hour 5 minutes
  • Yield: 12 1x


This pasta dish is packed with textures and flavors… and lots of veggies!


  • Ingredients
  • 1 cup finely diced onion
  • 1 cup finely diced green pepper
  • 3 cloves garlic, minced
  • 1 Tbsp. olive oil
  • 1 can (28 oz.) tomatoes with liquid, cut up (or I often use petite diced tomatoes)
  • 1 can (4 oz.) mushrooms, drained & chopped
  • 1 can (2-1/4 oz.) sliced ripe olives, drained & chopped
  • 2 tsp. dried oregano
  • 1.5 lb. ground beef, browned and drained, optional
  • 16 oz. penne, cooked according to package and drained
  • 2 cups (8 oz.) shredded cheddar cheese
  • 1 can (10-3/4 oz.) condensed cream of mushroom soup, undiluted
  • 1/4 cup milk or water
  • 1/4 - 1/2 cup grated Parmesan cheese


  1. In a large skillet, sauté onion, green pepper, and garlic in oil until tender.
  2. Add tomatoes, mushrooms, olives and oregano.
  3. Add (browned & drained) ground beef if desired.
  4. Simmer uncovered for at least 10 minutes (I've let it simmer up to an hour...your house will smell divine!).
  5. Place half of the penne in a greased 13x9x2 in. baking dish.
  6. Top with half the vegetable mixture.
  7. Sprinkle with 1 cup of cheddar cheese.
  8. Repeat layers.
  9. Mix the soup and milk until smooth; pour over casserole.
  10. Sprinkle generously with Parmesan cheese.
  11. Bake uncovered at 350° F. for 30-35 minutes or until heated through.
  12. Notes
  13. *Note* You could easily use fresh mushrooms and tomatoes, the lower fat cheeses and the low-salt soup instead. You could also substitute for a different type of pasta (I prefer penne or ziti) and ground turkey instead of beef! I also use mozzarella instead of or with cheddar sometimes. Better the next day like most casseroles/soups are. Freezes well.