Cheesy Pasta Shell Casserole Vegetables Recipes to Try

Welcome to a delightful culinary journey where comfort meets nutrition in the form of a Cheesy Pasta Shell Casserole with Vegetables. This recipe is perfect for anyone seeking a hearty, wholesome meal that’s packed with vibrant veggies and ooey-gooey cheese.

Whether you’re cooking for family, friends, or just treating yourself, this casserole is a guaranteed crowd-pleaser. The combination of tender pasta shells, a medley of fresh vegetables, and rich melted cheese creates a dish that’s both satisfying and nourishing.

Plus, it’s incredibly versatile, allowing you to customize it with your favorite vegetables or cheese varieties.

This dish is more than just comfort food; it’s a celebration of fresh ingredients and simple cooking techniques that bring out the best flavors. Whether you’re a seasoned home cook or a beginner in the kitchen, this recipe is easy to follow and perfect for meal prep or a cozy dinner.

Keep reading to discover why this cheesy vegetable pasta shell casserole should be your next go-to recipe!

Why You’ll Love This Recipe

This cheesy pasta shell casserole is a perfect blend of creamy texture and wholesome flavors. Here’s why it stands out:

• Easy to prepare: With simple steps and minimal prep, you can have dinner ready in under an hour.
• Versatile: Use any vegetables you have on hand, making it a great way to reduce food waste.
• Kid-friendly: The cheesy goodness makes it a hit with children and picky eaters alike.
• Make-ahead friendly: Prepare in advance and bake when ready, perfect for busy weeknights.
• Nutritious: Packed with vitamins from fresh vegetables and protein from cheese.
• Comfort food classic: Warm, satisfying, and perfect for cooler weather or anytime you crave a cozy meal.

Ingredients

• 12 oz pasta shells (medium size)
• 2 cups broccoli florets, chopped
• 1 cup diced bell peppers (red, yellow, or green)
• 1 cup sliced mushrooms
• 1 medium carrot, diced
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 2 cups shredded cheddar cheese (or a cheese blend)
• 1 cup shredded mozzarella cheese
• 2 cups milk (whole or 2%)
• 3 tbsp all-purpose flour
• 3 tbsp unsalted butter
• 1 tsp dried Italian herbs (oregano, basil, thyme mix)
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese (optional, for topping)
• 2 tbsp olive oil (for sautéing vegetables)

Equipment

• Large pot for boiling pasta
• Large skillet or frying pan
• Medium saucepan for cheese sauce
• 9×13 inch casserole dish
• Mixing bowls
• Wooden spoon or spatula
• Whisk
• Measuring cups and spoons
• Colander

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cook the pasta shells: Bring a large pot of salted water to a boil. Add the pasta shells and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside.
3. Sauté the vegetables: Heat 2 tbsp olive oil in a large skillet over medium heat. Add the onions and garlic and sauté for 2-3 minutes until fragrant. Add the carrots, bell peppers, mushrooms, and broccoli. Cook for 5-7 minutes until the vegetables are tender but still crisp. Season with salt, pepper, and Italian herbs. Remove from heat.
4. Prepare the cheese sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour to form a roux and cook for 1-2 minutes, stirring constantly. Slowly add the milk, whisking continuously to avoid lumps. Cook until the sauce thickens, about 5 minutes.
5. Add cheese to the sauce: Remove the saucepan from heat and stir in 1 1/2 cups cheddar cheese and 1/2 cup mozzarella cheese until melted and smooth. Season with salt and pepper to taste.
6. Combine pasta, vegetables, and cheese sauce: In a large mixing bowl, combine the cooked pasta shells, sautéed vegetables, and cheese sauce. Mix gently but thoroughly to ensure everything is coated evenly.
7. Assemble the casserole: Transfer the pasta mixture into the greased 9×13 inch casserole dish. Sprinkle the remaining cheddar and mozzarella cheese on top. Optionally, add the grated Parmesan for an extra cheesy crust.
8. Bake: Place the casserole in the preheated oven and bake for 20-25 minutes, until the cheese is bubbly and golden brown on top.
9. Rest and serve: Remove from oven and let the casserole rest for 5-10 minutes before serving. This helps it set and makes serving easier.

Tips & Variations

Tip: For a creamier sauce, substitute half the milk with heavy cream or use a combination of milk and vegetable broth.

Variation: Swap out cheddar and mozzarella for pepper jack or gouda for a different flavor profile.

Vegetable options: Feel free to add spinach, zucchini, or peas to the vegetable mix for added texture and nutrients.

Make it vegan: Use dairy-free cheese alternatives and plant-based milk, and sauté vegetables in olive oil or vegan butter. For a vegan cheese sauce, check out our Cauliflower Vegan Cheese Sauce Recipe for Easy Dips.

Nutrition Facts

Serving Suggestions

This casserole pairs wonderfully with a fresh green salad tossed in a light vinaigrette to balance the richness of the cheese. Roasted garlic bread or a simple bruschetta makes a great side for soaking up any extra sauce.

For a complete meal, serve alongside steamed green beans or a crisp cucumber and tomato salad. If you’re looking to add a protein boost, a side of roasted chickpeas or a lentil salad complements the dish beautifully.

To explore more vegetarian and vegan comfort food ideas, check out our Amazing Vegan Pasta Recipes for Easy Delicious Meals or dive into Cheap Vegetarian Recipes For Families Everyone Will Love.

More Delicious Cheesy Pasta Shell Casserole Vegetables Recipes

If you love this cheesy pasta shell casserole with vegetables, here are three more recipes to try that highlight the versatility of pasta, cheese, and fresh veggies:

Spinach and Artichoke Pasta Shell Casserole

This recipe adds the classic flavors of spinach and artichoke hearts to pasta shells baked in a creamy cheese sauce. It’s a great way to sneak in leafy greens with a rich, indulgent twist.

Try pairing it with a crunchy kale salad.

Roasted Veggie and Four Cheese Pasta Shell Bake

Roast a mix of zucchini, cherry tomatoes, and bell peppers, then combine them with pasta shells and a blend of mozzarella, parmesan, gouda, and ricotta cheeses for a decadent casserole. The roasted veggies bring sweetness and depth to the cheesy base.

Mediterranean Pasta Shell Casserole with Feta and Olives

Bring Mediterranean flair to your table by adding sun-dried tomatoes, black olives, spinach, and crumbled feta cheese to your pasta shells. This recipe is bursting with vibrant flavors and perfect for a light yet satisfying meal.

For even more inspiration, explore our A to Z Vegetarian Recipes for Every Meal and Occasion and discover a world of plant-based cooking ideas.

Conclusion

This Cheesy Pasta Shell Casserole with Vegetables is truly a comforting, nourishing dish that can brighten up any mealtime. With its creamy cheese sauce, tender pasta, and colorful vegetables, it’s a perfect balance of flavors and textures.

Whether you’re cooking for a family dinner, meal prepping for the week, or entertaining guests, this casserole fits the bill.

Its versatility makes it easy to adapt to your pantry and preferences, while the straightforward preparation means you don’t have to spend hours in the kitchen. Plus, it’s a wonderful way to enjoy your daily dose of veggies in a delicious and satisfying format.

Don’t forget to check out other fantastic vegetarian and vegan recipes on our site, such as our Ancient Grains Vegetarian Recipes for Healthy Delicious Meals for more wholesome ideas.

Happy cooking, and enjoy every cheesy, veggie-packed bite!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Cheesy Pasta Shell Casserole with Vegetables”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A comforting casserole combining tender pasta shells, mixed vegetables, and a creamy cheese sauce. Perfect for a hearty family meal that’s both delicious and nutritious.”, “prepTime”: “PT15M”, “cookTime”: “PT35M”, “totalTime”: “PT50M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“12 oz medium pasta shells”, “2 cups broccoli florets”, “1 cup diced bell peppers”, “1 cup sliced mushrooms”, “1 cup shredded cheddar cheese”, “1 cup shredded mozzarella cheese”, “2 cups milk”, “3 tbsp butter”, “3 tbsp all-purpose flour”, “1 tsp garlic powder”, “1 tsp dried Italian seasoning”, “Salt and pepper to taste”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 350\u00b0F (175\u00b0C).”}, {“@type”: “HowToStep”, “text”: “Cook pasta shells according to package instructions until al dente; drain and set aside.”}, {“@type”: “HowToStep”, “text”: “Steam broccoli, bell peppers, and mushrooms until tender.”}, {“@type”: “HowToStep”, “text”: “In a saucepan, melt butter over medium heat; whisk in flour and cook for 1 minute.”}, {“@type”: “HowToStep”, “text”: “Gradually add milk while whisking; cook until sauce thickens.”}, {“@type”: “HowToStep”, “text”: “Stir in garlic powder, Italian seasoning, salt, and pepper.”}, {“@type”: “HowToStep”, “text”: “Remove sauce from heat and mix in half of the cheddar and mozzarella cheeses until melted.”}, {“@type”: “HowToStep”, “text”: “Combine pasta, vegetables, and cheese sauce in a large bowl; mix well.”}, {“@type”: “HowToStep”, “text”: “Transfer mixture to a greased casserole dish; top with remaining cheese.”}, {“@type”: “HowToStep”, “text”: “Bake for 25 minutes or until bubbly and golden on top.”}, {“@type”: “HowToStep”, “text”: “Let cool for 5 minutes before serving.”}], “nutrition”: {“calories”: “350 kcal”, “proteinContent”: “18 g”, “fatContent”: “15 g”, “carbohydrateContent”: “35 g”}}