Best Vegan Pasta Casserole Recipes for Easy Family Meals

If you’re looking for the ultimate comfort food that’s hearty, family-friendly, and completely plant-based, then vegan pasta casserole recipes should be at the top of your list. These casseroles are warm, cheesy (without the dairy!), and packed with flavor.

Whether you’re new to vegan cooking or a seasoned pro, there’s nothing more satisfying than pulling a bubbling casserole from the oven and serving it up for a weeknight dinner, meal prep, or even a casual gathering.

Plus, vegan pasta casseroles are endlessly versatile—just swap in your favorite veggies, pasta shapes, or sauces, and you have a brand-new meal each time!

In this post, I’m sharing three of the best vegan pasta casserole recipes you’ll ever try. Each is tried, tested, and guaranteed to wow both vegans and non-vegans alike.

From classic baked ziti to creamy mushroom-spinach and a Tex-Mex inspired casserole, you’ll find options that suit every craving. Let’s dive into these cozy, crowd-pleasing dishes!

Why You’ll Love This Recipe

• Comforting & Satisfying: Each casserole is packed with comforting flavors and filling ingredients, perfect for weeknights or special occasions.
• Family-Friendly: Even the pickiest eaters will love these cheesy, saucy bakes.
• Meal Prep Friendly: Make ahead and reheat for easy lunches or dinners throughout the week.
• Flexible Ingredients: Swap in your favorite veggies, beans, or gluten-free pasta to make it your own.
• 100% Plant-Based: Dairy-free, egg-free, and packed with nutrients.
• Great for Sharing: Potlucks, parties, and family dinners—these casseroles are always a hit!

Ingredients

Classic Vegan Baked Ziti

Creamy Vegan Mushroom & Spinach Pasta Bake

• 12 oz (340g) rotini or fusilli pasta
• 2 tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 16 oz (450g) mushrooms, sliced
• 4 cups baby spinach
• 1 cup unsweetened plant milk
• 1/2 cup raw cashews (soaked and blended)
• 1/4 cup nutritional yeast
• 1 tbsp lemon juice
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup vegan parmesan or panko breadcrumbs

Vegan Tex-Mex Pasta Casserole

• 12 oz (340g) elbow macaroni or similar pasta
• 1 tbsp olive oil
• 1 red bell pepper, diced
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 1 can (15 oz) diced tomatoes with green chilies
• 1 cup salsa
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt & pepper to taste
• 1 cup vegan cheddar shreds
• Chopped cilantro (for garnish)

Equipment

• Large pot (for boiling pasta)
• Colander
• Large skillet or sauté pan
• Baking dish (9×13 inch or similar)
• Mixing bowls
• Blender or food processor (for vegan ricotta and cashew cream)
• Measuring cups and spoons
• Wooden spoon or spatula
• Aluminum foil (optional for covering)

Instructions

Classic Vegan Baked Ziti

1. Cook the pasta: Bring a large pot of salted water to a boil. Add ziti and cook until almost al dente (about 2 minutes less than package instructions). Drain and set aside.
2. Prepare vegan ricotta: In a blender or food processor, combine tofu, nutritional yeast, lemon juice, basil, oregano, salt, and pepper. Process until smooth and creamy.
3. Sauté vegetables: Heat olive oil in a skillet over medium heat. Add onion and cook for 5 minutes until translucent. Stir in garlic and cook for 1 minute.
4. Mix filling: In a large bowl, toss together cooked pasta, marinara sauce, sautéed onion/garlic, spinach, and vegan ricotta.
5. Assemble casserole: Spread half the pasta mixture in a greased baking dish. Sprinkle half the vegan mozzarella. Add the remaining pasta, then top with the rest of the mozzarella.
6. Bake: Cover with foil and bake at 375°F (190°C) for 20 minutes. Remove foil and bake for another 10 minutes, until bubbly and golden.
7. Serve: Let cool for 5–10 minutes. Garnish with fresh basil before serving.

Tip: For extra richness, drizzle a little olive oil over the top before baking.

Creamy Vegan Mushroom & Spinach Pasta Bake

1. Cook the pasta: Boil pasta until just al dente. Drain and set aside.
2. Prepare cashew cream: Blend soaked cashews, plant milk, nutritional yeast, lemon juice, salt, and pepper until smooth.
3. Sauté vegetables: In a skillet, heat olive oil. Add onion and cook 4–5 minutes. Add garlic, then mushrooms, and cook until soft and browned. Stir in spinach until wilted.
4. Combine mixture: In a large bowl, mix pasta, sautéed veggies, and cashew cream. Stir well to coat.
5. Assemble & bake: Pour mixture into a greased baking dish. Top with vegan parmesan or panko. Bake at 375°F (190°C) for 20–25 minutes, until golden and bubbling.
6. Serve: Let rest for 5 minutes before serving. Garnish with fresh herbs.

For a gluten-free option, use your favorite GF pasta and certified GF panko.

Vegan Tex-Mex Pasta Casserole

1. Cook the pasta: Boil macaroni until just al dente. Drain and set aside.
2. Sauté base: In a skillet, heat oil and sauté onion and bell pepper for 5 minutes. Add garlic and cook for 1 minute.
3. Combine ingredients: Stir in black beans, corn, tomatoes, salsa, chili powder, cumin, paprika, salt, and pepper. Simmer for 5 minutes.
4. Mix with pasta: Toss cooked pasta with the veggie mixture and half of the vegan cheddar.
5. Assemble & bake: Pour into a greased baking dish. Top with remaining cheddar. Bake at 375°F (190°C) for 15–20 minutes, until cheese is melty.
6. Serve: Let cool slightly. Garnish with cilantro and serve with lime wedges if desired.

Make it spicy! Add jalapeños or hot sauce to the mix for an extra kick.

Tips & Variations

• Mix up the veggies: Swap in zucchini, broccoli, roasted red peppers, or whatever is in season.
• Use different pasta shapes: Shells, rigatoni, or bowties all work beautifully.
• Try homemade sauces: For a twist, use a vegan sun-dried tomato Alfredo sauce instead of marinara.
• Make it gluten-free: Use gluten-free pasta and breadcrumbs.
• Boost plant protein: Add lentils, chickpeas, or crumbled vegan sausage.
• Prep ahead: Assemble casseroles up to a day in advance and store, covered, in the fridge until ready to bake.
• Freeze for later: These casseroles freeze well! Wrap tightly and freeze for up to 3 months. Thaw in the fridge before reheating.

“The beauty of vegan casseroles is how adaptable they are—make them your own with every batch!”

Nutrition Facts

Nutrition facts are approximate and will vary based on specific brands and ingredient swaps.

Serving Suggestions

• Serve with a simple green salad tossed in lemony vinaigrette for freshness.
• Add a side of warm, crusty bread or garlic knots for dipping.
• Pair with a hearty soup, like our comforting Clam Chowder San Francisco Recipe (veganize with plant-based seafood alternatives!).
• Finish the meal with a decadent dessert, such as our Chocolate Heaven Cake Recipe or a scoop of Cinnamon Pecan Ice Cream.
• For Tex-Mex casserole, top with avocado slices and serve with tortilla chips.

Conclusion

These vegan pasta casserole recipes prove that plant-based eating is anything but boring. With bold flavors, creamy sauces, and melty vegan cheese, they bring comfort and joy to any table.

Each recipe is easy to prepare, versatile for any dietary need, and perfect for sharing with family and friends. Whether you’re prepping for a busy week, feeding a crowd, or simply craving a cozy meal, these casseroles will become staples in your kitchen.

Don’t forget to explore more vegan and vegetarian inspiration on the site. If you enjoyed these casseroles, you might also love our Collard Green Casserole Recipes or warm up with a bowl of Costco Vegan Mushroom Stew.

Happy cooking, and let us know in the comments which pasta bake is your new favorite!

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