Cheesy Vegetarian Pasta Casserole Recipe for Easy Dinners

If you’re craving a warm, comforting dish that’s packed with cheesy goodness yet completely vegetarian, this cheesy vegetarian pasta casserole recipe is your new best friend. Perfect for busy weeknights or cozy weekends, this casserole combines tender pasta, fresh vegetables, and a rich blend of cheeses baked to bubbly perfection.

The layers of flavors and textures will satisfy even the most devoted carnivores while keeping things wholesome and meat-free. Plus, it’s an excellent way to sneak in extra veggies for the whole family.

This recipe is versatile, easy to prepare, and makes fantastic leftovers. Whether you’re a seasoned vegetarian or just looking to add more plant-based meals to your routine, this casserole will quickly become a staple.

Ready to dive into cheesy, veggie-filled comfort? Let’s get cooking!

Why You’ll Love This Recipe

This cheesy vegetarian pasta casserole is a crowd-pleaser because it balances simplicity with rich flavors. The creamy cheese sauce envelops perfectly cooked pasta and a colorful medley of vegetables, creating a satisfying meal that’s both hearty and healthy.

It’s also incredibly adaptable—swap out veggies based on what you have on hand or your preferences. The casserole reheats beautifully, making it an ideal meal prep option.

And if you love cheesy dishes but want to keep things meatless, this recipe hits all the right notes.

Ingredients

• 12 oz elbow macaroni or any small pasta shape
• 2 cups broccoli florets, chopped
• 1 cup sliced mushrooms
• 1 cup diced bell peppers (red, yellow, or green)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 cups shredded mozzarella cheese
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 3 cups milk (whole or 2%)
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• Salt and pepper, to taste
• 2 tbsp olive oil
• Optional: 1/4 tsp red chili flakes for a mild kick

Equipment

• Large pot for boiling pasta
• Medium saucepan for cheese sauce
• Skillet for sautéing vegetables
• 9×13 inch baking dish
• Mixing spoon and whisk
• Measuring cups and spoons
• Oven

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil and cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
2. Sauté the vegetables: While the pasta cooks, heat olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant and translucent, about 3-4 minutes.
3. Add the broccoli, mushrooms, and bell peppers: Cook for another 5-7 minutes, stirring occasionally until vegetables are tender but still crisp. Season with salt, pepper, and optional red chili flakes. Remove from heat.
4. Prepare the cheese sauce: In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly to form a roux.
5. Gradually add milk: Slowly pour in the milk while whisking continuously to avoid lumps. Bring the mixture to a gentle simmer and cook until it thickens, about 5-7 minutes.
6. Add the cheeses and herbs: Remove the saucepan from heat and stir in the mozzarella, cheddar, and half of the Parmesan cheese until melted and smooth. Season with oregano, basil, salt, and pepper.
7. Combine pasta, vegetables, and cheese sauce: In a large mixing bowl, gently fold the cooked pasta and sautéed vegetables into the cheese sauce until evenly coated.
8. Assemble the casserole: Transfer the mixture into a greased 9×13 inch baking dish. Sprinkle the remaining Parmesan cheese evenly over the top for a golden crust.
9. Bake the casserole: Preheat the oven to 375°F (190°C). Bake uncovered for 20-25 minutes or until the top is bubbly and golden brown.
10. Cool and serve: Let the casserole rest for 5 minutes before serving. This helps it set and makes it easier to cut into portions.

Tips & Variations

“For an extra layer of flavor, try adding sun-dried tomatoes or olives to the vegetable mix.”

Here are some additional tips to customize your casserole:

• Make it gluten-free: Use gluten-free pasta and substitute all-purpose flour with a gluten-free flour blend.
• Boost protein: Add cooked lentils, chickpeas, or crumbled tofu for extra protein.
• Change the cheese: Swap mozzarella with gouda or provolone for a different cheesy twist.
• Use seasonal veggies: Swap broccoli and mushrooms for zucchini, spinach, or asparagus depending on availability.
• Make it spicy: Add jalapeños or a dash of cayenne pepper to the cheese sauce for heat.

Nutrition Facts

Serving Suggestions

This cheesy vegetarian pasta casserole pairs wonderfully with a fresh green salad tossed in a tangy vinaigrette. For a lighter side, try steamed green beans or roasted Brussels sprouts.

You could also serve it alongside garlic bread or your favorite crusty loaf to soak up any extra cheese sauce.

If you want to complement the meal with something sweet, check out the delightful Peanut Butter Gelato Recipe for a creamy finish. Or, if you’re interested in exploring more vegetarian-friendly dishes, try the Thelma Sanders Squash Recipe for a seasonal side.

Conclusion

This cheesy vegetarian pasta casserole is a perfect blend of comfort food and wholesome ingredients that will satisfy your cravings without the need for meat. Its creamy, cheesy sauce combined with vibrant vegetables makes it a nutritious and delicious option for any meal.

Easy to prepare and highly adaptable, it fits well into busy lifestyles and meal prepping routines.

Whether you’re cooking for family, friends, or just yourself, this recipe is sure to impress and leave everyone asking for seconds. For more hearty recipes, you might also enjoy our Bariatric Meatloaf Recipe, which is perfect if you’re looking for a protein-packed option.

Enjoy this casserole as a go-to comfort meal that brings warmth and joy with every bite!

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