Vegan Dinner Dishes

Easy Recipe For Vegetarian Pasta

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.
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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.

Vegetable Pasta Bake

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:

Pour the dry noodles into the casserole pan
  • 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.
Add the vegetables on top of the noodles
Nutrition Facts
Servings: 9
Amount per serving
Calories343
% Daily Value*
Total Fat 6.9g9%
Saturated Fat 1.1g6%
Cholesterol 2mg1%
Sodium 1426mg62%
Total Carbohydrate 62.5g23%
Dietary Fiber 8.3g30%
Total Sugars 9.2g
Protein 11.1g
Vitamin D 0mcg0%
Calcium 45mg3%
Iron 3mg18%
Potassium 426mg9%
Nutritional information for this vegetarian pasta bake recipe

Vegetable Pasta Bake

This delicious healthy vegetable bake is out of this world. Everyone in your family will adore this vegan dish.

Course Main Course
Cuisine American
Keyword casserole, dinner, pasta, plant based diet, vegan, vegetables, vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings 9 Servings
Calories 343 kcal
Author admin

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

  1. Preheat the oven to 350 degrees F.

  2. Grease a standard casserole dish.

  3. Dump in the noodles then pour in the sauce followed by the water and 1 tbsp seasoned salt and mix. 

  4. Combine the vegetables, olive oil, and 1 tbsp seasoned salt in a large mixing bowl and toss.

  5. Make a layer of vegetables on top of the noodles.

  6. Make a layer of bread crumbs with the Panko.

  7. Bake it for 30 minutes.

  8. Rest for 10 minutes.

  9. 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%
admin

Hello guys! My name is Jessica and I am a recipe blogger who specializes in vegan and plant based recipes! I have been blogging for 4 years but I have been into cooking, baking, and creating my entire life, Thanks so much for visiting my blog.

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