Easy vegan pasta bake combines penne, marinara sauce, zucchini, mushrooms, and melty vegan mozzarella in a comforting casserole that's ready in about an hour. It's a simple dinner for nights when you're craving baked pasta without the extra work of lasagna.
I like using zucchini and mushrooms, but this recipe is easy to customize with vegetables you have on hand. The key is to slightly undercook the pasta before it goes into the oven so it stays firm instead of becoming too soft as it bakes.
For a stovetop dinner with mushrooms and a creamy cashew sauce, try my vegan spinach mushroom pasta.
Very easy, versatile and delicious. Will appeal to most everyone.
- Suzanne
Ingredients and substitutions
- Zucchini and mushrooms: This combination adds plenty of vegetables without overwhelming the pasta. You can also use spinach, eggplant, onions, or kale.
- Short pasta: Penne, rotini, and fusilli all work well. Use your favorite gluten-free pasta, if needed.
- Marinara sauce: Homemade or store-bought both work. You'll need 32 ounces.
- Vegan mozzarella: Use your favorite shredded dairy-free mozzarella.
- Garlic: Fresh garlic adds extra flavor to the vegetables as they saute.
For an even heartier version, replace the marinara with my vegan Bolognese.
Please see the recipe card for the complete ingredients, measurements, and instructions.
How to make vegan baked pasta
- Saute the garlic, zucchini, and mushrooms until the vegetables are tender and most of their liquid has evaporated.
- Meanwhile, cook the pasta for about 2 minutes less than the package directions. Drain and return it to the pot. Add the marinara sauce and sauteed vegetables to the pasta.
- Toss well to combine.
- Transfer half of the pasta mixture to a casserole dish and top with half of the vegan mozzarella.
- Add the remaining pasta mixture and top with the rest of the cheese.
- Cover and bake for 15 minutes. Remove the foil and bake for another 15 minutes, or until heated through and the cheese is melted.
Amy's tip
Cook the pasta about 2 minutes less than the package directions. It will continue cooking in the oven, so starting with slightly firm pasta helps prevent it from becoming too soft.
Serving suggestions
This vegan pasta bake is filling enough to enjoy on its own. For a simple meal, I like pairing it with a green salad with marinated artichoke hearts.
If you're in the mood for another easy casserole, try my black bean quinoa casserole next.
Made this recipe or have a question? Please leave a comment below. 💙 For even more simple vegan recipes, join my email list. It's less like a newsletter and more like emails between friends.
Love and Veggies,
Amy
📋 Recipe
Easy Vegan Pasta Bake
Ingredients
- 1 Tablespoon extra virgin olive oil
- 2 cloves garlic, minced
- 1 pound zucchini, about 2 medium, sliced into half moons
- 8 ounces mushrooms, white or brown, sliced
- salt and pepper, to taste
- 12 ounces penne (or other short pasta), gluten-free, if needed
- 32 ounces marinara sauce, homemade or store-bought
- 8 ounces shredded vegan mozzarella, about 1½ cups, divided
Instructions
- Preheat the oven to 350°F.
- Heat the olive oil in a large skillet over medium-high heat. Add the garlic and saute for 30 seconds. Add the zucchini and mushrooms and saute, stirring often, until tender and most of the liquid has evaporated. Season with salt and pepper, to taste.1 Tablespoon extra virgin olive oil, 2 cloves garlic, 1 pound zucchini, 8 ounces mushrooms, salt and pepper
- Meanwhile, cook the pasta for about 2 minutes less than indicated on the package directions. Drain and return it to the pot.12 ounces penne (or other short pasta)
- Add the marinara sauce and cooked vegetables to the pasta and toss well to combine. There's no need to heat the sauce first.32 ounces marinara sauce
- Transfer half of the pasta mixture to a 3-quart, approximately 9×13-inch, casserole dish. Top with half of the vegan mozzarella. Add the remaining pasta mixture, then top with the remaining cheese.8 ounces shredded vegan mozzarella
- Cover with aluminum foil and bake for 15 minutes. Remove the foil and bake uncovered for another 15 minutes, or until heated through and the vegan mozzarella is melted.
💌 Save For Later!
I'll email you a link so you can come back to this later.
I'll also send you other recipes I know you'll love. Unsubscribe at any time.
Notes
Nutrition
Nutritional information is an estimation.
Suzanne says
Very easy, versatile and delicious. Will appeal to most everyone.
Amy Katz says
Thanks Suzanne! I'm glad you enjoyed it.
Kristin says
I haven't tried it, but it looks wonderful. Can I make it without the cheese? I can't have dairy....and the vegan cheeses all include oils that give me migraines. For anyone who can produce an oil-free vegan cheese, I will be eternally grateful!
Amy Katz says
Hi Kristin, You'll definitely want vegan cheese for this recipe. My friend Lori has a homemade version with an oil-free option here: Vegan Cheese for Pizza and Melting. I haven't tried it, but her recipes are great.
Kristin says
I'll try it - thank you so much!
Rachel says
This was so delicious! I used zucchini, onion and baby spinach because my husband doesn't like mushrooms. That's ok, he has a lot of other wonderful qualities! I can't wait to try other veggies in this recipe. It was so easy to make.
Amy Katz says
I'm so happy you enjoyed it, Rachel, and that you were able to modify it for your husband. 🙂
Atiya says
This dish was very easy to prepare as well as delicious. I added some oyster mushrooms and parmesan cheese with a little more sauce. My husband loved it
Amy Katz says
I'm so glad you both enjoyed it!
Marie says
Can I make this the day before without baking it and leave in frig, so I can cook it fresh the next day?
Amy Katz says
Yes, absolutely. I hope you enjoy it, Marie!
Pamela Graves says
The whole family loved this recipe. It was easy and quick to make. I did substitute some of the cheese with parmesan because I didn't have enough mozzarella and I added a few ounces of goat cheese to make the full 8 ounces called for. I will definitely make this one again! Thanks for your recipes 👍
Amy Katz says
I'm so glad everyone enjoyed it!
Amy says
Very Good! Used zucchini from the garden and TJ's frozen mushrooms. Thank you for an easy delicious dinner!
Amy Katz says
I'm glad you enjoyed it, Amy!
Charles Pattenson says
This turned out great, thank you for the recipe..
Amy Katz says
I'm glad you enjoyed it, Charles!
Carrie says
Amazing! I’ve made it three times in a matter of two weeks!
Amy Katz says
Thank you so much, Carrie!
Marlene Gee says
This was absolutely delicious!! It didn't take long to put together either. I'll be having this often.
Amy Katz says
That's fantastic to hear, Marlene! Thank you!
Cecilia Tung says
So simple! I reused the pot to reduce dishes so i took half out of the pot then added dairyfree cheese and nutritional yeast then put pasta back on top.
Amy Katz says
Thanks Cecilia, that's fantastic to hear!
Nomphiwo says
Love it looks delicious, I'll try it
Carol says
Everything looks so wonderful on your great site... thank you so much! Thank you for making these lovely cruelty-free recipes for us... how terrific that we can eat fantastic food and not cause any harm to the animals. Thank you, dear...