Vegetarian Pasta Casserole Recipes
VEGETARIAN BAKED PASTA
Portobello mushrooms and Gorgonzola cheese add depth to this simple casserole. Use your favorite pasta shapes for variety.
Provided by BJBEAUDOIN
Categories Main Dish Recipes Pasta
Time 1h5m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Pour a glass of ice water over the pasta to stop the cooking, but do not rinse thoroughly.
- Preheat oven to 350 degrees F (175 degrees C). Coat a 9 x 13 glass pan with olive oil. Heat 2 tablespoons olive oil in large skillet. Add mushrooms. Cook for 2 minutes then add basil, oregano and garlic and cook 1 minute more. Add sauce to mushroom mixture and stir.
- To assemble, pour enough sauce in the bottom of the pan to cover. Combine the remaining sauce and the pasta. Place one-third of sauced noodles on top of sauce in pan. Top with 1 cup of mozzarella and one-half of the gorgonzola. Repeat for a second layer. Put the final third of the noodles in the pan and top with the final 2 cups of mozzarella.
- Bake for 30 to 45 minutes, or until cheese is browned. Serve.
Nutrition Facts : Calories 571.5 calories, Carbohydrate 58.3 g, Cholesterol 68.1 mg, Fat 24.4 g, Fiber 5.1 g, Protein 29.8 g, SaturatedFat 12.2 g, Sodium 1036.4 mg, Sugar 11.7 g
VEGETARIAN PASTA CASSEROLE
My kids' stepmother gave me this recipe years ago - at the time, it was one of the only things she could get them to eat. It's a very easy casserole to make, and quite tasty. Enjoy!
Provided by quondamquadrat
Categories Beans
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees Fahrenheit. Spray nonstick cooking spray on 13x9x2" baking pan. Put baking pan in oven to warm while preheating.
- Cook the rigatoni in salted water.
- While the rigatoni is cooking, combine the tomatoes, cottage cheese, red pepper flakes, thyme, salt, pepper, and cannelini beans in a large bowl.
- Add the cooked rigatoni to the tomato mixture and combine well. Pour into the baking pan.
- Top with grated mozzarella. Bake in 400 degree oven for 30 minutes. Allow to stand for 10 minutes before serving.
Nutrition Facts : Calories 368.8, Fat 9.8, SaturatedFat 4.8, Cholesterol 62.8, Sodium 436.6, Carbohydrate 49.6, Fiber 6.1, Sugar 4.8, Protein 21.4
ROASTED VEGETABLE AND PASTA CASSEROLE
Two kinds of cheese and lots of veggies create an inviting pasta casserole. Be sure to check out the do-ahead tip.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 450°F. Spray 8-inch square (2-quart) baking dish with cooking spray. Cook and drain pasta as directed on package.
- Meanwhile, in large bowl, toss bell peppers, mushrooms, zucchini, oil, Italian seasoning and salt to coat. Spoon into ungreased 15x10x1-inch pan. Bake uncovered about 20 minutes or until crisp-tender. Cool slightly. Coarsely chop vegetables.
- Reduce oven temperature to 350°F. In 4-quart saucepan, mix sauce mix (dry) and milk. Heat to boiling over medium heat, stirring constantly; remove from heat. Stir in cheeses until melted. Stir in pasta until well coated.
- Spoon half of pasta mixture into baking dish. Reserve about 1/2 cup of the vegetables. Spoon remaining vegetables evenly over pasta. Top with remaining pasta. Sprinkle with reserved vegetables.
- Cover with foil; bake 30 minutes. Uncover; bake 10 to 15 minutes longer or until bubbly.
Nutrition Facts : Calories 550, Carbohydrate 69 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 4 g, Protein 23 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 960 mg, Sugar 9 g, TransFat 0 g
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