Vegetarian Cheesy Pasta Bake Recipes

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20 MINUTE CHEESY VEGETABLE PASTA BAKE



20 Minute Cheesy Vegetable Pasta Bake image

This hearty Cheesy Vegetable Pasta Bake is full of delicious fresh vegetables, loaded with cheese, and best of all only takes ONE pot to make! Your family will beg for this meal!

Provided by Allyson

Time 25m

Number Of Ingredients 7

1 lb pasta ((your choice, I like spirals or bow ties for this recipe!))
1 medium zucchini (, chopped)
8 oz baby bella mushrooms (, diced (other variety would be fine too))
16 ounces pasta sauce (, your choice on type - I like marinara or a chunky vegetable variety )
1 cup mozzarella cheese (, shredded and divided)
1/4 cup Parmesan cheese (, shredded)
1 TBS Italian seasoning

Steps:

  • Bring a large pot of water to a boil. Add pasta and cook according to package directions. When there is 2 minutes left before the pasta is done, add zucchini and mushrooms into pot. Cook remaining 2 minutes. Strain.
  • Preheat broiler on high.
  • Add pasta sauce to pot, then add the strained pasta/veggies into the sauce. Mix well. Add 1/3 cup of mozzarella cheese into pot. Mix well.
  • Grease a large casserole dish with cooking spray, and then dump pasta mixture into baking dish. Top with remaining 2/3 cup mozzarella and 1/4 cup parmesan cheeses. Sprinkle Italian seasoning over the top.
  • Place under the broiler and cook for 3-5 minutes. Watch closely as it can burn quickly and cook time depends on oven. When the cheese is bubbly and browning remove from oven.
  • Serve and enjoy!

EASY CHEESY PASTA AND BEAN CASSEROLE



Easy Cheesy Pasta and Bean Casserole image

A super quick and easy vegetarian pasta casserole bake recipe. This is a great way to use up any leftover cooked pasta you have lying around.

Provided by Jolinda Hackett

Categories     Dinner     Pasta

Time 55m

Yield 4

Number Of Ingredients 5

1 (16-ounce) package penne pasta
1 (14.5-ounce) can diced tomatoes
2 (16-ounce) cans kidney beans (drained and rinsed)
1 (26-ounce) jar spaghetti sauce
2 cups shredded mozzarella cheese

Steps:

  • Gather the ingredients.
  • Preheat oven to 375 degrees. Prepare pasta according to package directions. Drain and return to saucepan.
  • Stir in diced tomatoes, kidney beans, and spaghetti sauce. Transfer to 2-quart baking dish and top with shredded mozzarella.
  • Bake until cheese is melted and golden, about 40 minutes.
  • Serve and enjoy!

Nutrition Facts : Calories 316 kcal, Carbohydrate 37 g, Cholesterol 29 mg, Fiber 8 g, Protein 20 g, SaturatedFat 5 g, Sodium 493 mg, Sugar 4 g, Fat 10 g, ServingSize 4 servings, UnsaturatedFat 0 g

VEGETARIAN CHEESY PASTA BAKE



Vegetarian Cheesy Pasta Bake image

With this cheesy vegetarian pasta bake is not only filled with cheesy goodness but also veggies. This pasta bake is also kid friendly.

Provided by Juliska

Categories     Main Course

Number Of Ingredients 22

8 oz Tomato purée
2 leaves Fresh basil
2 leaves Fresh oregano
2 springs Fresh thyme
1/2 tsp Black pepper
1/2 cup Water
1/4 cup Red wine ((optional but highly recommended))
1/4 cup Tomato paste
1 tsp Salt
1 tsp Garlic powder
1 tsp Onion powder
8 oz Penne pasta (cooked)
4 oz Mozzarella (shredded and drained)
6-8 medium Mushrooms (sliced)
3-4 medium Carrots (diced)
1 medium Bell pepper (sliced)
1 medium Zucchini (diced)
1 medium Onion (sliced)
1/2 cup Parmesan
1 tbsp Olive oil
1/2 tsp Salt
1/2 tsp Black pepper

Steps:

  • Preheat oven to 375°F/180°C.

CHEESY VEGETARIAN PASTA BAKE



Cheesy Vegetarian Pasta Bake image

Celebrate meatless Mondays by making our Cheesy Vegetarian Pasta Bake. With mushrooms, kale, shredded mozzarella and an Italian vinaigrette dressing, this Cheesy Vegetarian Pasta Bake is sure to please!

Provided by My Food and Family

Categories     Home

Time 45m

Yield 4 servings, 1-1/2 cups each

Number Of Ingredients 8

3 cups rigatoni pasta, uncooked
6 cups loosely packed stemmed kale leaves, chopped
1/4 cup KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil
1/2 lb. (225 g) cremini mushrooms, sliced
1 onion, cut lengthwise in half, then sliced crosswise
3 cloves garlic, minced
1 cup CLASSICO Roasted Garlic Alfredo Pasta Sauce
1-1/4 cups KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided

Steps:

  • Cook pasta in large saucepan as directed on package, omitting salt and adding kale to the boiling water for the last 3 min.
  • Meanwhile, heat dressing in large nonstick skillet on medium heat. Add mushrooms, onions and garlic; cook 8 min. or until mushrooms are tender and release most their liquid, stirring occasionally.
  • Drain pasta mixture, reserving 1/2 cup of the cooking water. Add reserved water to vegetable mixture in skillet; stir. Bring to boil, stirring frequently. Remove from heat; stir in pasta mixture, pasta sauce and half the cheese.
  • Spoon into 8-inch square baking dish sprayed with cooking spray; top with remaining cheese.
  • Bake 15 min. or until pasta mixture is heated through and cheese is melted.

Nutrition Facts : Calories 460, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 710 mg, Carbohydrate 67 g, Fiber 8 g, Sugar 7 g, Protein 21 g

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