Baked Vegetable Pasta Casserole Recipe for Easy Dinners

Looking for a wholesome, comforting dish that brings together the goodness of fresh vegetables and the satisfying heartiness of pasta? This baked vegetable pasta casserole recipe is exactly what you need!

Perfect for busy weeknights or cozy weekend dinners, this casserole combines vibrant seasonal veggies, tender pasta, and a flavorful tomato sauce, all baked to bubbly perfection. It’s a one-dish wonder that’s not only delicious but also packed with nutrients, making it a great option for families and meal preppers alike.

Whether you’re a seasoned home cook or just starting your culinary journey, this recipe is straightforward and adaptable to whatever vegetables you have on hand. Plus, it’s a great way to sneak in extra veggies for picky eaters without compromising on taste.

Serve it up with a fresh salad or some crusty bread, and you’ve got a complete, satisfying meal that everyone will love. Dive in and savor the warm, cheesy, and veggie-packed magic of this baked vegetable pasta casserole!

Why You’ll Love This Recipe

This baked vegetable pasta casserole is a versatile, nutritious, and hearty meal that’s perfect for any occasion. You’ll enjoy:

• Simple preparation: Easy to assemble with common pantry staples and fresh vegetables.
• Flavorful layers: A delicious blend of tomato sauce, herbs, and your favorite veggies.
• Make-ahead convenience: Prepare in advance and bake when ready, perfect for busy schedules.
• Family-friendly: Loved by kids and adults, and easy to customize to dietary preferences.
• Nutritious and balanced: Combines carbs, fiber, vitamins, and protein in every hearty serving.

Ingredients

• 12 oz penne or rigatoni pasta
• 2 cups broccoli florets
• 1 cup diced bell peppers (red, yellow, or orange)
• 1 cup sliced mushrooms
• 1 medium zucchini, diced
• 1 medium carrot, grated or thinly sliced
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 3 cups marinara or tomato pasta sauce
• 1 cup shredded mozzarella cheese (or vegan cheese alternative)
• ½ cup grated Parmesan cheese (optional)
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Equipment

• Large pot for boiling pasta
• Colander for draining pasta
• Large skillet or sauté pan
• Mixing bowl
• 9×13 inch casserole dish
• Wooden spoon or spatula
• Measuring cups and spoons
• Oven mitts

Instructions

1. Preheat the oven to 375°F (190°C). Grease your casserole dish lightly with olive oil or cooking spray.
2. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8 minutes. Drain and set aside.
3. Sauté the vegetables: Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing for 2-3 minutes until fragrant and translucent.
4. Add the remaining veggies: Toss in the broccoli, bell peppers, mushrooms, zucchini, and carrots. Cook for about 5-7 minutes until vegetables are tender but still crisp. Season with salt, pepper, dried oregano, and basil.
5. Combine sauce and pasta: In a large mixing bowl, mix the cooked pasta, sautéed vegetables, and marinara sauce until everything is evenly coated.
6. Assemble the casserole: Transfer half of the pasta mixture into the casserole dish. Sprinkle half of the mozzarella and Parmesan cheese over the layer. Add the remaining pasta mixture on top and finish with the remaining cheese.
7. Bake: Place the casserole in the preheated oven and bake uncovered for 25-30 minutes, or until the cheese is melted and bubbly with golden brown spots.
8. Garnish and serve: Remove from oven and let it rest for 5 minutes. Garnish with fresh parsley before serving.

Tips & Variations

“For extra flavor, add a pinch of red pepper flakes or a splash of balsamic vinegar to the sauce mixture before baking.”

• Swap pasta shapes: fusilli, farfalle, or penne work beautifully.
• Use seasonal veggies like spinach, eggplant, or kale to change up the flavor and texture.
• For a vegan version, substitute cheese with your favorite plant-based alternatives or nutritional yeast.
• Add cooked lentils or chickpeas for extra protein and fiber.
• Use a mix of cheeses like mozzarella, cheddar, and Parmesan for a richer taste.
• Make it ahead: Prepare the casserole a day in advance, cover it tightly, and refrigerate. Bake just before serving.

Nutrition Facts

Serving Suggestions

This baked vegetable pasta casserole is a hearty main dish that pairs wonderfully with light, refreshing sides. Consider serving it with:

• A crisp green salad with lemon vinaigrette
• Garlic bread or warm crusty baguette slices
• Steamed or roasted asparagus for extra greens
• A chilled glass of white wine or sparkling water with lemon

For a complete vegan or vegetarian meal plan, explore more delicious recipes like Amazing Vegan Pasta Recipes for Easy Delicious Meals or check out Best Vegetarian Recipes No Dairy for Delicious Meals to keep your meals flavorful and dairy-free.

Conclusion

This baked vegetable pasta casserole is a delightful blend of comforting flavors and wholesome nutrition, making it a staple for any home cook’s recipe box. Its ease of preparation, adaptability, and crowd-pleasing taste make it a reliable choice for weeknight dinners, potlucks, or meal prepping.

The vibrant vegetables combined with cheesy goodness create a dish that satisfies both taste buds and dietary needs.

Don’t hesitate to experiment with different vegetables, cheeses, or spices to make this casserole uniquely yours. And if you enjoyed this recipe, you might also love exploring our A to Z Vegetarian Recipes for Every Meal and Occasion, which offers a wealth of ideas to keep your plant-based cooking exciting and delicious!

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