Easy Recipe For Vegetarian Pasta
Vegetarian pasta recipes are so fun and versatile because there’s so many options. There are so many different types of noodles and vegetables to choose from! For example this recipe for vegetarian casserole has rigatoni style noodles. Additionally I used squash, portobello mushrooms, and tomatoes. It made a delicious pasta combination with marinara and breadcrumbs.
Vegetarian pasta recipes are so easy to make because of your noodle options. Like I said before I used rigatoni but you can use any kind of noodle. Other fun shapes include spaghetti, Cavatappi, or corkscrew, tagliatelle, or penne. Other shapes include maccheroni (or macaroni), farfalle (or bow ties), conchiglie (or shells), fusilli ( or rotini), Anelli (or spaghetti Os), or you could make a lasagne!
This recipe for vegetarian casserole has three different vegetables: squash, tomatoes, and portobello mushrooms. However you can use any kind of fresh vegetable! You can try broccoli, cauliflower, corn, eggplant, sweet potatoes, Brussels sprouts, and more. That’s the fun thing about making plant based vegan casseroles and baked dinners, the versatility!
Plant based casseroles are so much fun to make.
What ingredients do you need for this vegetarian pasta recipe?
Ingredients:
- 18 oz pasta noodles
- 1 cup water
- 24 oz marinara sauce
- 2 tbsp olive oil
- 2 tbsp seasoned salt
- 1 cup sliced squash
- 1 cup sliced tomatoes
- 2 portobello mushrooms, sliced
- 1 cup Panko bread crumbs
- Cilantro for garnish
How do you make this recipe for vegetarian casserole?
Directions:
- Preheat the oven to 350 degrees F.
- Grease a standard casserole dish.
- Dumb in the noodles then pour in the sauce followed by the water and 1 tbsp seasoned salt and mix.
- Combine the vegetables, olive oil, and 1 tbsp seasoned salt in a large mixing bowl and toss.
- Make a layer of vegetables on top of the noodles.
- Make a layer of bread crumbs with the Panko.
- Bake it for 30 minutes.
- Rest for 10 minutes.
- Garnish with cilantro.
| Nutrition Facts | |
|---|---|
| Servings: 9 | |
| Amount per serving | |
| Calories | 343 |
| % Daily Value* | |
| Total Fat 6.9g | 9% |
| Saturated Fat 1.1g | 6% |
| Cholesterol 2mg | 1% |
| Sodium 1426mg | 62% |
| Total Carbohydrate 62.5g | 23% |
| Dietary Fiber 8.3g | 30% |
| Total Sugars 9.2g | |
| Protein 11.1g | |
| Vitamin D 0mcg | 0% |
| Calcium 45mg | 3% |
| Iron 3mg | 18% |
| Potassium 426mg | 9% |
Vegetable Pasta Bake
This delicious healthy vegetable bake is out of this world. Everyone in your family will adore this vegan dish.
Ingredients
- 18 oz pasta noodles of your choice
- 1 cup water
- 24 oz marinara sauce
- 2 tbsp olive oil
- 2 tbsp seasoned salt
- 1 cup sliced squash
- 1 cup sliced tomatoes
- 2 large portobello mushrooms sliced lengthwise
- 1 cup Panko bread crumbs
- 1 oz freshly sliced cilantro for garnish
Instructions
-
Preheat the oven to 350 degrees F.
-
Grease a standard casserole dish.
-
Dump in the noodles then pour in the sauce followed by the water and 1 tbsp seasoned salt and mix.
-
Combine the vegetables, olive oil, and 1 tbsp seasoned salt in a large mixing bowl and toss.
-
Make a layer of vegetables on top of the noodles.
-
Make a layer of bread crumbs with the Panko.
-
Bake it for 30 minutes.
-
Rest for 10 minutes.
-
Garnish with cilantro.
Recipe Video
Recipe Notes
| Nutrition Facts | |
|---|---|
| Servings: 9 | |
| Amount per serving | |
| Calories | 343 |
| % Daily Value* | |
| Total Fat 6.9g | 9% |
| Saturated Fat 1.1g | 6% |
| Cholesterol 2mg | 1% |
| Sodium 1426mg | 62% |
| Total Carbohydrate 62.5g | 23% |
| Dietary Fiber 8.3g | 30% |
| Total Sugars 9.2g | |
| Protein 11.1g | |
| Vitamin D 0mcg | 0% |
| Calcium 45mg | 3% |
| Iron 3mg | 18% |
| Potassium 426mg | 9% |
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