Vegetarian Pasta Penne

The Pasta

First, fill a large pot with lightly salted water and bring it to a rolling boil over high heat.
Next, Once the water is boiling, stir in the penne, and return to the boil.
Importantly, cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite (Al Dente)
Afterward, drain the pasta well in a colander.
Finally, place the drained pasta in a large bowl, and set aside.

The Sauce

Next, while the pasta is cooking, heat the oil in a large skillet over medium heat.
Furthermore, saute the zucchini, squash, onion, red and green peppers, and garlic until the vegetables are tender.
Crucially, this step can take 8-10 minutes.
Next, pour in the canned tomatoes, fresh tomatoes, and corn, and stir to mix.
Moreover, season with red and black pepper to taste, and bring the mixture back to a gentle boil.
Lastly, Simmer for 20 minutes to enhance flavors.

To Finish

First, preheat the oven to 350 degrees F (175 degrees C). Furthermore, grease a 9×13 inch baking dish.
Afterward, pour the vegetable mixture into the bowl with the cooked penne pasta, stir to mix well, and spoon into the prepared baking dish.
Finally, sprinkle the mozzarella cheese over the top, and bake in the preheated oven until the cheese is melted and the casserole is bubbling.
This last step will take 20-30 minutes