Veggie Pasta Bake

  Apr 18, 2018  |  #Entrees
87
Yummly
LINKEDIN

This Veggie Pasta Bake is a perfect easy and comforting meal. With a variety of veggies and cheese, this baked vegetable pasta is great for crowds, easy to freeze and reheat, and convenient for meal prep

Closeup of vegetable pasta bake in casserole dish

This post is sponsored by Eggland’s Best. Thank you for supporting the brands that allow Bucket List Tummy to continue! 

Hi friends,

I’ve been wanting to share this recipe with you for a while, as it was one of the things I made in advance before baby!

I don’t know what it is about pasta type food, but it just always brings comfort. And it’s ALWAYS good for leftovers. Pastabakes are just a magical food group. I don’t care if it’s lasagna, ziti, baked pasta – you name it, I’ll eat it. I wanted to create a comforting, tasty casserole type dish that would be easy to freeze and reheat.

It’s also easy for meal prep if you’re into that sorta thing.

Veggie Pasta Bake made with Egglands Best Eggs | Bucket List Tummy

Did you grow up with a specific family meal that you would always look forward to?

We had two. One was a homemade minestrone-type soup with ground beef that my mom made. I don’t even have the recipe to be honest, and I wouldn’t even try to make it. She just nails it every time. The other was a pasta bake with chicken.

When I’m homesick, I usually make some soup or pasta, and I really think that’s why. I just have so many fond family memories revolving around those two kinds of foods. Like I mention over and over again on this platform, food is social. It is SO much more than nutrients and calories.

And while I have a newborn right now, I’m ALL the more grateful that past Sarah chose to test and make this recipe for present Sarah.

When I was doing all of this meal prep, I caught myself thinking back to those family recipes: the soup and the pasta. While I love the chicken (and additional protein) from my mom’s baked pasta recipe, I knew in my heart that I wanted to create a baked ziti vegetarian option. Because I’m all about adding more veggies to my pasta dishes. I’ve filed this under my easy vegetarian casserole options, too. 

What Makes This Veggie Pasta Bake Different?

I’m so glad you asked! Let me tell you.

One thing I did in this veggie baked ziti that I haven’t done for past pasta bake recipes is I added eggs. Why? Eggs are a great binder and they held up well. The eggs helped create a stickier mold and casserole type feeling. I would definitely add them again.

plate of veggie pasta casserole on plate

 

Just another reason I love eggs. They really are the perfect, most versatile food out there. What other food can be great for breakfast, lunch, dinner, and/or a snack? Eggs are awesome for thickening, binding, flavoring or leavening, yet also delicious and respectable on their own.

Plus, Eggland’s Best eggs have even more nutrients per egg – specifically, higher contents of B-Vitamins, Vitamin E, iodine, omega 3’s and Vitamin D. Why wouldn’t you buy them considering you’re getting MORE nutrients than traditional eggs?

Furthermore, Egglands Best also offers a slew of egg products to choose from – their original class eggs (which we buy, normally), cage-free, organic, liquid egg whites, hard-cooked peeled eggs, and even deviled egg kits.

Why We Love Baked Pasta Dishes

Baked Pasta Dishes are one of our weeknight go-to dinners. They come together so quickly and can be easily customized based on what foods you have in the pantry and/or fridge. 

  • Cheesy
  • Comforting
  • Full of Veggies
  • Customizable (add in your favorite add in’s – meat, greens, other veggies)
  • Thick and filling
  • Great for an easy weeknight meal or meal prep

You really can’t go wrong with all of this deliciousness. And remember, you can always add MORE CHEESE. 

Yes please. More cheese. Then just pop it in the oven.

Veggie Pasta Bake Process

Plus, the versatility of this recipe is unmatched. While I used ziti (I’m partial to baked ziti with vegetables), you could also use:

penne

shells

spaghetti

fettuccine 

any gluten free pasta

The Best Baked Pasta Recipe Ready in 45 Minutes

I’m telling you – this is the best baked pasta recipe you will ever taste. I know that’s a daring statement, but I 1000% stand behind it. And I wouldn’t promise anything I can’t keep. 

Plus, the simplicity of this baked ziti with vegetables makes it great for a weeknight meal, too! Just preheat the oven, and while you’re cooking the pasta, chop your veggies. Within 10 minutes, you have all the ingredients ready, and you just combine them in a bowl with cheese and eggs, and pour it into a casserole dish.

Bake for 30-35 minutes, and you have dinner/leftovers/meal prep! It doesn’t get much easier. 

Casserole dish with pasta bake

While this vegetable pasta bake has certainly made our lives easier, you don’t have to be planning for a baby to want to do some meal prep or make some freezer meals. This can come in handy for those busy weeks, or say, the week after vacation. You know when, you don’t have any food on hand yet you don’t feel like grocery shopping?

Boom.

 

Veggie Pasta Bake
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

This Veggie Pasta Bake is a perfect easy and comforting meal. With a variety of veggies and cheese, this baked vegetable pasta is great for crowds, easy to freeze and reheat, and convenient for meal prep! 

Course: Main Course
Cuisine: American, vegetarian
Keyword: Veggie Pasta Bake
Servings: 6
Calories: 500 kcal
Author: Sarah Schlichter, MPH, RDN
Ingredients
  • 1 lb ziti noodles or pasta of choice
  • ½ lb mushrooms, diced
  • 1/2 green pepper, diced
  • 1 medium onion, diced
  • 1 tsp paprika
  • 3/4 tsp salt
  • 3 Tbsp parsley, chopped
  • 2 cloves garlic, minced
  • 1/2 tsp black pepper
  • 1 Tbsp Italian seasoning
  • 1 cup grated Parmesan Cheese
  • 1-2 cups shredded Mozzarella Cheese or your favorite cheese
  • 4 Eggland’s Best Eggs
  • 1/4 cup milk
  • 3 cups marinara sauce, divided
  • Dried parsley or basil, for topping (optional)
Instructions
  1. Preheat oven to 375 degrees F.

  2. Rub or spray the inside of 9x13 pan or casserole dish with olive oil or butter. 

  3. Prepare pasta according to package directions. While pasta is cooking, saute veggies and spices over medium heat for 10 minutes. 

  4. Add cooked pasta, cheese and veggies to medium bowl and stir to combine.

  5. In a small bowl, whisk together eggs and milk and add to pasta, cheese and veggies.

  6. Pour half of pasta, cheese and veggie mixture into casserole dish. Pour over half the marinara sauce. Repeat again for second layer.

  7. Sprinkle extra cheese and dried herbs on top and bake for 30-35 minutes, or until cheese has melted and top begins to brown. 

  8. Enjoy!

 

Fresh mozzarella cheese would be a great choice, as well.  

I hope you enjoy this veggie pasta bake as much as we have. Please do let me know if you make it by tagging me on social media or adding the hashtag, #bucketlisttummy.

And if you love pasta and need a good pasta salad recipe, this Hummus Pasta Salad is a game changer. If you’re looking for some other freezer-friendly meals, check out these Must Make Freezer Meals. Freezer meals are lifesavers, especially during pregnancy, postpartum, surgery, or just tough life transitions!

Pin it for later!

Veggie Pasta Bake || Meal prep, pasta, freezer meals

What’s your favorite type of pasta?

Subscribe
WANNA KNOW THE BEST POST WORKOUT FOODS?
Grab your FREE list of the most nutritious post-run foods to refuel your body and muscles. No spam here, promise.

35 responses to “Veggie Pasta Bake

    1. I don’t see why it wouldn’t, but I haven’t tested it with macaroni noodles – you’d probably just want to use more. Feel free to report back either way 🙂

  1. I’ve made this and it’s so good! I was wondering, if I made it to freeze for later, would I still follow the exact recipe instructions? And then do you know how long it would take to reheat?

    1. Yes, same instructions. To reheat, toss it in the oven at 375 for about 60 minutes, covered with foil, or until warm in the center. I like to do 10 minutes additional after taking the cover off. Glad you enjoyed it!

  2. I made this for a Shiva and therefore doubled the ingredients to make 2 casseroles. Came out perfect and everyone loved them.

  3. This is a fantastic meal Sarah. Looking forward to making this. My mom often used to add eggs to her pasta meals, so I tend to do the same.
    Hope you, hubby and Camryn are well 🙂 Have a great weekend.

  4. This looks delicious! I love putting eggs in baked ziti, although I usually just do 2. I bet I could totally bump it up to 4 for more protein! Hope you’re enjoying lots of newborn snuggles with Camryn!

  5. I love veggie pasta bakes! The leftovers always seem even more delicious than the first night 😉 I’ve never added eggs before, so I’ll have to give that a shot soon!

  6. Such a great idea to add eggs to a pasta bake! Not only for the added choline (winning), but also what a lovely way to help it hold together a bit more too! Sounds like the perfect meal post baby!

  7. Ooo, this sounds so good! I have some lentil pasta I was trying to think of something especially cool to make with! It’s gonna have to be this dish! *-*

  8. I love this recipe, Sarah. I could eat Italian every night but always strive for veggies – here is a way to do both! Going to the grocery store this afternoon to buy for this recipe.
    Thanks!

Leave a Reply

Your email address will not be published. Required fields are marked *