Vegan pasta bake is a delicious veggie-loaded casserole that's ready in an hour. If you enjoy lasagna but want an easier option, this is the recipe for you.
Some people think that by eating plant based, they'll have to give up their comfort food favorites. A lot of us grew up eating casseroles loaded with creamy sauces from cans.
However, it's easy to take fresh vegetables and incorporate them into our old favorite recipes. For example, some of the vegan baked dishes I love to make include tofu scramble tater tot casserole, Mexican-inspired cheesy quinoa black bean casserole, and this vegan pasta bake.
Personally I think they taste even better than the ones I ate as a kid containing condensed soup and canned vegetables. (And if you're like me and love reading about the origins of cooking and food, check out great moments in casserole history.)
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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.
- Rachel
Ingredients and substitutions
- Vegetables (I chose zucchini and brown cremini mushrooms for this version. Other options include spinach, eggplant, onions, and kale. And I always add fresh garlic for extra flavor.)
- Short pasta such as penne, rotini, or fusilli (gluten-free, if necessary)
- Marinara pasta sauce (My favorite store-bought sauce is Rao's Homemade Marinara Sauce which is made with Italian tomatoes and no added sugar. You'll need 2 small jars (15.5 ounces each) or 1 extra-large jar (32 ounces).)
- Shredded vegan cheese (Mozzarella-style)
For a heartier variation, substitute homemade vegan Bolognese in place of the marinara sauce.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
How to make vegan baked pasta
- Saute the vegetables.
- Cook the pasta about 2 minutes less than normal. Drain and add it back to the pot along with the vegetables and marinara sauce. (You don't need to heat the sauce.)
- Stir to combine everything together.
- Add half the mixture to the baking dish and top with half of the vegan cheese shreds. Add the remaining half of the pasta mixture on top of the cheese.
- Top the dish with the remaining non-dairy cheese.
- Cover with aluminum foil and bake for 15 minutes. Then carefully remove the foil, and bake the casserole for another 15 minutes or until everything is heated through and the cheese is melted.
Amy's tip
Don't cook the pasta as long as you normally would. It should be undercooked. If it's too soft, it will fall apart when served since the pasta will continue cooking as the dish bakes.
Serving suggestions
While this vegan pasta bake is a complete meal on its own, you can also serve it with a green salad with marinated artichoke hearts.
Or enjoy it with a veggie side like Mediterranean stuffed mushrooms or simple air fried baby carrots.
And for dessert, you can't beat vegan chocolate fudge or scoops of vanilla ice cream topped with balsamic caramelized figs.
Made this recipe or have a question? Please leave a comment below. 💙 For even more recipes, join the Veggies Save The Day community. 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 preferred
- 32 ounces marinara sauce, (homemade or store-bought)
- 8 ounces shredded vegan cheese, (about 1½ cups) Mozzarella flavor, divided
Instructions
- Preheat the oven to 350 degrees F.
- In a large skillet, heat the olive oil over medium-high heat. Add the garlic and saute for 30 seconds, then add the zucchini and the mushrooms. Saute, stirring often, until the vegetables are tender and most of their liquid has evaporated. Season to taste with salt and pepper.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 to the pot.12 ounces penne
- Pour the marinara sauce over the drained pasta. Add the cooked vegetables, then toss well to combine the pasta, sauce, and vegetables. (There is no need to heat the marinara sauce first.)32 ounces marinara sauce
- Transfer half of the pasta mixture to a 3-quart (approximately 9 x 13 inch) casserole dish. Top with half the vegan cheese. Add the rest of the pasta mixture then top with the remaining vegan cheese.8 ounces shredded vegan cheese
- Cover the baking dish with aluminum foil and bake for 15 minutes. Then remove the foil and bake, uncovered, for 15 more minutes or until heated through and the vegan cheese is melted.
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Notes
Nutrition
Nutritional information is an estimation only.
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...