Veggie pasta casserole recipes: Casserole dish on wood table.

As I took my first bite of this veggie pasta casserole, the combination of flavors and textures hit me like a symphony of delight. The crunch of the roasted vegetables, the creaminess of the sauce, and the satisfying al dente pasta all came together in perfect harmony. It was as if the casserole was hugging my taste buds, warming me from the inside out.

This veggie-packed casserole is a staple in our household, and I’m excited to share it with you. If you’re looking for a hearty and flavorful meal that’s perfect for a weeknight dinner or special occasion, look no further. Be sure to check out our related recipe for a delicious vegetarian quinoa bowl that’s sure to become a favorite!

Why This Recipe Works

• This recipe works because it combines the creaminess of cheese with the freshness of vegetables, creating a well-balanced flavor profile.
• The prep time is quick and easy, making it perfect for a weeknight dinner or special occasion.
• The use of marinara sauce adds a rich and tangy flavor that complements the cheese and vegetables perfectly.

Key Ingredients

When it comes to ingredients, quality matters. For this recipe, I recommend using high-quality pasta, such as De Cecco or Barilla, and fresh vegetables, like cherry tomatoes and broccoli. The cheese should be freshly grated, and the olive oil should be of good quality, such as extra-virgin olive oil. You can also use store-bought marinara sauce, but feel free to make your own for an extra boost of flavor.

As for the vegetables, feel free to mix and match to your liking. Some other options include zucchini, eggplant, and red bell peppers. Just be sure to adjust the cooking time according to the vegetables you choose.

Recipe Courtesy of Our Kitchen

Veggie Pasta Casserole

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

1 pound pasta of your choice (e.g., penne, fusilli, or rotini)

2 cups mixed vegetables (e.g., cherry tomatoes, broccoli, bell peppers, and carrots)

1 cup grated mozzarella cheese

1 cup grated Parmesan cheese

1/2 cup olive oil

2 cloves garlic, minced

1 cup marinara sauce

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon black pepper

Directions

1

Preheat your oven to 375°F (190°C). Cook the pasta according to the package instructions until al dente. Drain and set aside.

2

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.

3

Add the mixed vegetables to the skillet and cook for 3-4 minutes until tender. Season with salt and pepper to taste.

4

In a large bowl, combine the cooked pasta, vegetable mixture, marinara sauce, and shredded mozzarella cheese. Mix well to combine.

5

Transfer the pasta mixture to a baking dish and top with grated Parmesan cheese. Bake in the preheated oven for 20-25 minutes until golden brown and bubbly.

Storage & Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (180°C) for 10-15 minutes until warmed through. Enjoy!