This Veggie Pasta Bake is a perfect easy and comforting vegetarian pasta casserole. With a variety of veggies and cheese, this vegetable baked pasta is great for crowds, easy to freeze and reheat, and convenient for meal prep!
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Originally Posted: April, 2018 || Updated: December, 2019
I’ve been wanting to share this vegetarian pasta casserole 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 a cheesy pasta bake, but it just always brings comfort. And it’s ALWAYS good for leftovers.
Baked pasta is 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 and this was the best vegetable baked pasta I came up with. Truly a favorite of the vegetarian pasta recipes I’ve ever made.
It’s also great as a meal prep pasta, which makes for a nice and easy week if you’re into that sorta thing.
When I’m homesick, I usually make some soup or pasta, and I really think it’s because it was my mom’s thing to do.
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 creamy vegetable baked pasta for present Sarah.
I’m all about vegetarian pasta recipes. Not only do they add more nutrients, but also more “fluff” without always having to rely on meat.
Oh, and I’ve filed this meatless pasta recipe under my easy vegetarian casserole options, too.
What Makes This Vegetarian Pasta Bake Different?
One thing I did in this veggie baked ziti that I haven’t done for past baked pasta recipes is I added eggs.
Why would I do that?!
Eggs are a great binder and they held up well.
The eggs helped create a stickier mold and casserole type feeling in this easy plant-based recipe. I would definitely add them again.
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?
Along with a variety of vegetables for this cheesy vegetable pasta recipe, add in Egglands Best eggs, too, for a creamy vegetarian pasta dish.
Why We Love This Vegetable Pasta Bake
Baked Pasta Dishes are one of our weeknight go-to dinners and a meatless pasta recipes can be so versatile. They come together so quickly and can be easily customized based on what foods you have in the pantry and/or fridge.
Some reasons you’ll love this cheesy pasta:
- Cheesy (duh)
- 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 to this cheesy pasta dish.
Once you add cheese and whatever vegetables you choose, just pop it in the oven.
My biggest tip of advice for this roasted vegetable baked pasta is don’t overcook the pasta beforehand.
Remember, you’ll be baking it after you boil it so leave it a little al dente. Trust me on this one.
What Kind Of Pasta Should You Use for Veggie Pasta Dish?
That’s the best part, whatever you want! The versatility of this recipe is unmatched.
While I used ziti (I’m partial to baked ziti with vegetables), baked penna pasta is also very popular. You could also use:
- any gluten free pasta
It also can be made with your choice of vegetables as well.
I’m telling you – this is the best vegetable pasta 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.
From all of my pre-run meals, I’ve tried many different pasta variations. So, I know what’s good and what’s so-so in a pasta veggie bake.
But, this is among my favorite vegetarian pasta recipes. Fresh basil and tomato sauce make it delicious (but dried basil works too).
Plus, the simplicity of this baked ziti with vegetables or penne pasta 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.
While this meal prep pasta 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.
For example, 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?
That’s when I turn to our vegetable pasta casserole.
What Do You Need To Make a Roasted Vegetable Pasta Bake?
- Large pasta pot for boiling pasta and your choice of vegetables (I prefer this one because it’s non-toxic and stainless steel)
- 9×13 pan or casserole dish (I recommend a lasagna pan but a pyrex works fine)
- Cutting board (I like this anti bacterial cutting board and it’s super easy to clean)
- Your choice of veggies – tomatoes, sun-dried tomatoes, peppers, onions, mushrooms, zucchini
- Fresh mozzarella cheese would be a great addition as well
How Long Will This Healthy Vegetarian Pasta Bake Last?
This pasta bake with vegetables will last 2-4 days in the refrigerator after cooking, making for the perfect meal prep leftovers.
I always err on the side of caution because bacteria can grow on pasta, especially if it was left out at room temperature for more than two hours.
But, you’ll probably finish this cheesy deliciousness before then anyway.
Can You Freeze A Pasta Casserole?
Yes, absolutely! 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!
Freezing leftovers is a great way to reduce food waste and extend the shelf life of many food options. Plus, future you will thank present and past you for doing so. According to Food Network, leftover pasta dishes or a vegetarian baked pasta will stay fresh for about up to two months in the freezer.
Can You Make This Meatless Pasta Bake Gluten Free?
If you use gluten free pasta, definitely!
And if you love pasta and need a good pasta salad recipe, this gluten-free Hummus Pasta Salad is a game changer, made with gluten free pasta.
It’s also a healthy version that’s great to take to cookouts, barbecues and large crowd gatherings.
Want another vegetarian pasta option? Kale and Sweet Potato Mac and Cheese is another cheesy winner!
I hope you enjoy this freezer meal 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.
- 1 lb ziti noodles or pasta of choice
- ½ lb mushrooms, diced
- 1 small zucchini, diced
- 1 medium onion, diced
- 3/4 tsp salt
- 1 tsp paprika
- 3 Tbsp parsley, chopped
- 2 cloves garlic, minced
- 1/2 tsp black pepper
- 1 Tbsp Italian seasoning
- 1 cup grated Mozzarella cheese (or Parmesan Cheese if not vegetarian)
- 1-2 cups shredded Mozzarella Cheese, or your favorite cheese
- 4 Eggland’s Best Eggs
- 1/4 cup milk
- 3 cups jar tomato sauce, divided
- Dried parsley or basil, for topping (optional)
- Preheat oven to 375 degrees F.
- Rub or spray the inside of 9x13 pan or casserole dish with olive oil or butter.
- Prepare pasta according to package directions. While pasta is cooking, saute veggies and spices over medium heat for 10 minutes.
- Add cooked pasta, cheese and veggies to medium bowl and stir to combine.
- In a small bowl, whisk together eggs and milk and add to pasta, cheese and veggies.
- Pour half of pasta, cheese and veggie mixture into casserole dish. Pour over half the marinara sauce. Repeat again for second layer.
- Sprinkle extra cheese and dried herbs on top and bake for 30-35 minutes, or until cheese has melted and top begins to brown.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 476Total Fat: 19gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 165mgSodium: 1452mgCarbohydrates: 51gFiber: 6gSugar: 10gProtein: 26g
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What’s your favorite type of pasta?