Loaded Vegetable Pasta Casserole
Description:
This hearty and comforting pasta casserole is packed with colorful vegetables and melted cheese, making it perfect for a weeknight dinner or a family gathering. It’s a versatile recipe where you can use any seasonal vegetables, toss them with your favorite pasta, and bake it with a creamy tomato-cheese sauce. The result is a gooey, flavorful, and wholesome dish that kids and adults alike will love.
Prep & Cook Time:
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Servings: 4–6
Ingredients:
For the pasta:
300 g (10 oz) penne, fusilli, or macaroni
1 tbsp salt (for pasta water)
For the vegetable mix:
1 tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 medium zucchini, diced
1 cup broccoli florets
1 cup mushrooms, sliced
1 carrot, diced
1 cup cherry tomatoes, halvedl
Salt & pepper, to taste
1 tsp dried Italian herbs (optional)
For the cheese sauce:
2 tbsp olive oil
2 tbsp all-purpose flour
2 cups milk
1/2 tsp nutmeg (optional)
Salt & pepper, to taste
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
For topping:
1/2 cup shredded mozzarella
2 tbsp breadcrumbs (optional for crunch)
Fresh basil or parsley, for garnish
Instructions:
Cook the pasta:
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
Prepare the vegetables:
Heat olive oil in a large pan over medium heat.
Sauté onion and garlic for 2–3 minutes until fragrant.
Add all the other vegetables (except cherry tomatoes) and cook for 5–7 minutes until slightly tender but still crisp.
Season with salt, pepper, and Italian herbs. Stir in cherry tomatoes at the end and cook for 2 more minutes.
Make the cheese sauce:
In a separate saucepan, melt butter over medium heat.
Add flour and whisk for 1–2 minutes to form a roux.
Slowly add milk while whisking continuously to avoid lumps.
Cook for 5–6 minutes until the sauce thickens.
Add mozzarella, Parmesan, nutmeg, salt, and pepper. Stir until smooth and creamy.
Combine pasta, vegetables, and sauce:
In a large mixing bowl, combine cooked pasta, sautéed vegetables, and cheese sauce. Mix gently.
Assemble the casserole:
Preheat oven to 180°C (350°F).
Transfer the mixture to a greased baking dish.
Sprinkle remaining mozzarella and breadcrumbs on top.
Bake:
Bake for 20–25 minutes until the top is golden and bubbly.
Serve:
Garnish with fresh basil or parsley. Serve hot.
Tips & Variations:
Vegetable swap: You can use spinach, kale, peas, or cauliflower instead of any listed vegetables.
Cheese alternatives: Cheddar or Gruyère work well.
Protein add-ons: Add cooked chicken, sausage, or chickpeas for extra protein.
Make it vegan: Use plant-based milk, vegan cheese, and skip butter.
Common Questions & Answers:
Q1: Can I make this ahead of time?
A: Yes! Assemble the casserole in advance and store it in the fridge for up to 24 hours. Bake just before serving.
Q2: Can I freeze it?
A: Absolutely. Freeze the unbaked casserole for up to 2 months. Thaw in the fridge overnight and bake as instructed.
Q3: Can I use whole wheat or gluten-free pasta?
A: Yes. Adjust cooking time according to the package instructions.
Q4: How do I make it extra cheesy?
A: Add an additional 1/2 cup of shredded cheese to the sauce and sprinkle extra on top before baking.
Q5: What can I serve it with?
A: A fresh green salad, garlic bread, or roasted veggies on the side pairs wonderfully.