Cheesy Pasta Bake Recipe Vegetarian: Easy & Delicious Ideas

If you’re looking for a comforting, delicious, and satisfying vegetarian dish, this Cheesy Pasta Bake recipe is an absolute winner. Perfect for busy weeknights or weekend family dinners, this dish combines al dente pasta with a medley of fresh vegetables, all smothered in a luscious homemade cheese sauce.

The crispy golden top adds the perfect texture contrast to the creamy interior, making every bite a delight.

Whether you’re a seasoned vegetarian or simply want to add more meatless meals to your weekly rotation, this recipe is not only easy to make but also packed with flavor and nutrients. Plus, it’s a fantastic way to sneak in veggies for picky eaters without sacrificing taste.

Let’s dive into how you can create this hearty, cheesy pasta bake that will quickly become a family favorite!

Why You’ll Love This Recipe

This vegetarian cheesy pasta bake is a fantastic blend of creamy, cheesy goodness with wholesome vegetables. It’s a crowd-pleaser that satisfies cravings for comfort food while keeping things meat-free.

Here’s why it stands out:

• Versatile: Use any pasta shape and a variety of seasonal veggies.
• Simple to prepare: Minimal prep and easy to assemble.
• Flavor-packed: The cheese sauce is rich, creamy, and perfectly seasoned.
• Make-ahead friendly: Prepare in advance and bake when ready.
• Nutritious: Loaded with vegetables and calcium from cheese.

Ingredients

• 300g dried pasta (penne, fusilli, or rigatoni work well)
• 2 cups broccoli florets
• 1 red bell pepper, diced
• 1 medium zucchini, sliced
• 1 cup cherry tomatoes, halved
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 3 cups milk (whole or 2%)
• 1 ½ cups shredded cheddar cheese
• ½ cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and black pepper, to taste
• Fresh basil leaves (optional, for garnish)

Equipment

• Large pot for boiling pasta
• Colander for draining pasta
• Large skillet or frying pan
• Whisk
• Measuring cups and spoons
• Ovenproof baking dish (about 9×13 inches)
• Mixing spoon or spatula
• Cheese grater

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease your baking dish with olive oil or non-stick spray.
2. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until just al dente (usually 1-2 minutes less than recommended). Drain and set aside.
3. Sauté the vegetables: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add broccoli, bell pepper, and zucchini. Cook for 5-7 minutes until vegetables are tender but still crisp. Remove from heat.
4. Make the cheese sauce: In a separate saucepan, heat 1 tablespoon olive oil over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux, stirring constantly to prevent lumps. Gradually pour in the milk while whisking continuously. Cook until the sauce thickens, about 5 minutes. Remove from heat and stir in the shredded cheddar and half the Parmesan cheese until melted and smooth.
5. Season the sauce: Add oregano, basil, salt, and pepper to taste. Stir well to combine all flavors.
6. Combine pasta, vegetables, and sauce: In a large bowl, mix the cooked pasta, sautéed vegetables, and cheese sauce gently until everything is evenly coated.
7. Assemble the bake: Pour the pasta mixture into the prepared baking dish. Scatter the cherry tomatoes on top, then sprinkle the remaining Parmesan cheese evenly over the surface.
8. Bake: Place the dish in the preheated oven and bake for 20-25 minutes until the top is golden and bubbly.
9. Garnish and serve: Remove from oven and let it cool for 5 minutes. Garnish with fresh basil leaves before serving.

Tips & Variations

“For an extra crispy topping, sprinkle some breadcrumbs mixed with a little olive oil and Parmesan cheese before baking.”

• Vegetable swaps: Feel free to add mushrooms, spinach, or peas for variety.
• Vegan option: Substitute dairy milk with almond or oat milk and use vegan cheese.
• Spice it up: Add a pinch of red pepper flakes to the cheese sauce for a subtle kick.
• Make it gluten-free: Use gluten-free pasta and substitute flour in the sauce with cornstarch.
• Meal prep: Prepare the bake a day ahead and refrigerate. Bake fresh before serving.

Nutrition Facts

Serving Suggestions

This cheesy pasta bake pairs wonderfully with a crisp green salad dressed in a tangy vinaigrette. You can also serve it alongside garlic bread or warm dinner rolls to soak up any extra cheese sauce.

For a lighter accompaniment, steamed green beans or roasted asparagus make excellent sides. If you’re looking to balance the richness, try a simple cucumber and tomato salad with fresh herbs and lemon juice.

Conclusion

This Cheesy Pasta Bake Vegetarian recipe is a true testament to how simple ingredients can come together to create an unforgettable meal. It combines wholesome vegetables with a rich, homemade cheese sauce and perfectly cooked pasta, resulting in a dish that’s both hearty and comforting.

Ideal for family dinners, potlucks, or meal prepping, it’s a versatile recipe that can be customized to your taste preferences and dietary needs.

Plus, it’s a great way to add more plant-based meals into your diet without compromising on flavor. If you enjoyed this recipe, be sure to check out other tasty dishes like Thelma Sanders Squash Recipe or try a sweet treat such as the Peanut Butter Gelato Recipe.

For a hearty meat option, the Bariatric Meatloaf Recipe is a fantastic choice. Happy cooking and bon appétit!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Cheesy Pasta Bake Recipe Vegetarian”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A comforting and easy-to-make cheesy pasta bake loaded with vegetables and melted cheese. Perfect for a weeknight dinner or meal prep.”, “prepTime”: “PT15M”, “cookTime”: “PT30M”, “totalTime”: “PT45M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“300g penne pasta”, “1 tablespoon olive oil”, “1 medium onion, diced”, “2 cloves garlic, minced”, “1 red bell pepper, diced”, “150g mushrooms, sliced”, “200g spinach leaves”, “400ml tomato sauce”, “150g shredded mozzarella cheese”, “100g grated cheddar cheese”, “1 teaspoon dried oregano”, “Salt and pepper to taste”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 180\u00b0C (350\u00b0F).”}, {“@type”: “HowToStep”, “text”: “Cook pasta according to package instructions until al dente; drain and set aside.”}, {“@type”: “HowToStep”, “text”: “Heat olive oil in a pan, saut\u00e9 onion and garlic until soft.”}, {“@type”: “HowToStep”, “text”: “Add bell pepper and mushrooms; cook for 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Stir in spinach and cook until wilted.”}, {“@type”: “HowToStep”, “text”: “Mix in tomato sauce, oregano, salt, and pepper; simmer for 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Combine cooked pasta with the sauce mixture.”}, {“@type”: “HowToStep”, “text”: “Transfer to a baking dish and top with mozzarella and cheddar cheese.”}, {“@type”: “HowToStep”, “text”: “Bake for 20-25 minutes until cheese is melted and golden.”}, {“@type”: “HowToStep”, “text”: “Let cool slightly before serving.”}], “nutrition”: {“calories”: “450 kcal”, “proteinContent”: “22 g”, “fatContent”: “15 g”, “carbohydrateContent”: “55 g”}}