Baked Vegan Pasta Casserole Recipes for Easy Dinners

If you’re craving a comforting, wholesome meal that’s both hearty and entirely plant-based, baked vegan pasta casseroles are the answer. This dish combines tender pasta, vibrant vegetables, and a rich, creamy sauce, all topped with a golden, bubbly crust that’s simply irresistible.

Whether you’re a seasoned vegan or just exploring meatless meals, this casserole is a crowd-pleaser that proves plant-based cooking can be delicious and satisfying.

Perfect for weeknight dinners or meal prepping, baked vegan pasta casseroles offer versatility and ease. You can customize them with your favorite veggies, swap in different pasta shapes, or try various vegan cheeses and sauces.

Best of all, it’s a one-dish wonder that cleans up quickly and tastes even better the next day. Ready to dive into a bowl of cozy goodness?

Let’s get started!

Why You’ll Love This Recipe

This baked vegan pasta casserole recipe is a fantastic way to enjoy a comforting classic without any animal products. It’s:

• Nutritious: Packed with vegetables, legumes, and whole-grain pasta for a balanced meal.
• Customizable: Use any seasonal veggies or vegan cheese alternatives you love.
• Easy to prepare: One-pot pasta and sauce combined, then baked for minimal fuss.
• Family-friendly: Kids and adults alike will enjoy the creamy texture and flavorful layers.
• Meal-prep friendly: Prepare in advance and reheat throughout the week.

Ingredients

• 12 oz penne or rigatoni pasta (gluten-free if preferred)
• 2 cups broccoli florets
• 1 cup sliced mushrooms
• 1 cup diced bell peppers (red or yellow)
• 1/2 cup chopped onions
• 3 cloves garlic, minced
• 2 cups marinara sauce (store-bought or homemade)
• 1 cup unsweetened almond milk
• 1/4 cup nutritional yeast (for a cheesy flavor)
• 1/4 cup raw cashews (soaked for 2 hours, then drained)
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• 1/2 cup vegan shredded mozzarella cheese (optional)
• Fresh basil leaves for garnish

Equipment

• Large pot for boiling pasta
• Colander for draining pasta
• Large skillet or sauté pan
• Food processor or blender (for cashew cream sauce)
• 9×13-inch casserole dish
• Mixing spoon or spatula
• Measuring cups and spoons

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease your casserole dish with olive oil.
2. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
3. Sauté the vegetables: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add onions and garlic, cooking until fragrant and translucent (about 3-4 minutes).
4. Add the mushrooms, bell peppers, and broccoli. Sauté for another 5-7 minutes until vegetables are tender but still crisp. Season with salt, pepper, oregano, and basil.
5. Prepare the cashew cream sauce: In a blender or food processor, combine soaked cashews, almond milk, nutritional yeast, lemon juice, and a pinch of salt. Blend until smooth and creamy. Add more almond milk if needed to reach a pourable consistency.
6. Combine pasta, veggies, and sauce: In a large mixing bowl, toss the cooked pasta with the sautéed vegetables and marinara sauce. Pour in the cashew cream sauce and mix thoroughly until everything is evenly coated.
7. Transfer to casserole dish: Pour the pasta mixture into the greased casserole dish, spreading it out evenly.
8. Add vegan cheese: Sprinkle the shredded vegan mozzarella evenly over the top, if using.
9. Bake: Place the casserole in the preheated oven and bake uncovered for 25-30 minutes, or until the top is golden and bubbly.
10. Cool and serve: Remove from oven and let cool for 5 minutes. Garnish with fresh basil leaves before serving.

Tips & Variations

“Don’t have cashews? Try using silken tofu blended with nutritional yeast and lemon juice for a smooth, cheesy sauce alternative.”

• Swap vegetables seasonally: zucchini, spinach, or kale work wonderfully.
• For added protein, mix in cooked lentils or chickpeas before baking.
• Use gluten-free pasta to make this recipe suitable for gluten sensitivities.
• Try different vegan cheeses like cheddar style or pepper jack for a flavor twist.
• Leftovers make great next-day lunches and reheat beautifully in the microwave or oven.

Nutrition Facts

Serving Suggestions

This baked vegan pasta casserole pairs beautifully with a fresh green salad tossed in a tangy vinaigrette. You might enjoy a side of garlic bread — try our Green Chile Cheese Bread Recipe for a vegan-friendly twist on classic comfort food.

For dessert after your hearty casserole, consider trying a sweet treat like the Kodiak Banana Muffins Recipe or the rich and creamy Goat Milk Ice Cream Recipe No Eggs.

Conclusion

Baked vegan pasta casseroles are a delightful way to enjoy a nourishing and comforting meal without compromising on flavor or texture. This recipe brings together wholesome ingredients and a creamy, cheesy sauce that’s entirely plant-based, making it perfect for vegans and anyone looking to eat more plants.

Its adaptability allows you to tailor every element to your preferences or what’s in season, ensuring fresh, vibrant meals every time.

Whether you’re cooking for your family, hosting friends, or meal-prepping for the week ahead, this casserole checks all the boxes for convenience, taste, and nutrition. Don’t forget to explore other delicious recipes on the blog, like the classic Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe for a cozy dessert.

Happy cooking and bon appétit!

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