Veg Pasta Casserole (Vegetarian Pasta Bake)
Description
Veg Pasta Casserole is a delicious baked dish made with pasta, mixed vegetables, rich tomato sauce, and melted cheese. It’s creamy, comforting, and packed with flavor. You can customize it with your favorite vegetables and make it healthier with whole wheat pasta or extra veggies.
Time Required
Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Servings: 4–6
Ingredients
For Pasta
2 cups pasta (penne, fusilli, or macaroni)
Water for boiling
1 tsp salt
For Vegetable Filling
1 tbsp olive oil or butter
3 cloves garlic (minced)
1 onion (chopped)
1 cup bell peppers (chopped)
1 cup broccoli florets
½ cup sweet corn
½ cup carrots (diced)
1 zucchini (optional, chopped)
Salt to taste
½ tsp black pepper
1 tsp Italian seasoning or mixed herbs
½ tsp chili flakes (optional)
For Sauce
2 cups tomato pasta sauce or marinara
½ cup fresh cream or milk (optional for creamy texture)
For Topping
1–1½ cups mozzarella cheese (shredded)
¼ cup parmesan cheese (optional)
2 tbsp breadcrumbs (optional, for crispy top)
Instructions
Step 1: Cook the Pasta
Bring salted water to a boil.
Add pasta and cook until al dente (firm but cooked).
Drain and set aside.
Step 2: Cook the Vegetables
Heat oil in a pan.
Sauté garlic and onion until fragrant.
Add carrots, broccoli, bell peppers, corn, and zucchini.
Cook 5–7 minutes until slightly tender.
Season with salt, pepper, herbs, and chili flakes.
Step 3: Prepare the Sauce
Add tomato sauce to the vegetables.
Stir in cream or milk (optional).
Simmer for 3–4 minutes.
Step 4: Combine
Add cooked pasta to the sauce.
Mix well so pasta is evenly coated.
Step 5: Assemble the Casserole
Preheat oven to 180°C (350°F).
Transfer pasta mixture to a greased baking dish.
Top with mozzarella, parmesan, and breadcrumbs.
Step 6: Bake
Bake for 20–25 minutes until cheese melts and turns golden.
Rest 5 minutes before serving.
Serving Suggestions
Serve hot with garlic bread or a fresh salad.
Sprinkle fresh basil or parsley for extra flavor.
- Frequently Asked Questions
1. Can I make this casserole vegan?
Yes — use plant-based cheese and replace cream with coconut milk or cashew cream.
2. Can I prepare it ahead of time?
Yes, assemble and refrigerate for up to 24 hours before baking.
3. Which vegetables work best?
Mushrooms, spinach, peas, beans, and cauliflower work great.
Refrigerate in an airtight container for up to 3 days.
5. Can I freeze it?
Yes, freeze before baking for up to 2 months.
Nutritional Information (Approx. per serving)
Calories: 380–420 kcal
Protein: 15 g
Carbohydrates: 45 g
Fat: 16 g
Fiber: 5–7 g