Vegetarianpastacasserole Recipes

PASTA VEGGIE CASSEROLE (CAN BE VEGAN)

Pasta Veggie Casserole (Can Be Vegan) image

This recipe for a basic no-fuss, comforting pasta bake was published in a local newspaper a few years back and had been pinned to my dad's drawer ever since for trying out. He never got around to it, so last week when visiting him, I simply made it and it turned out quite well. Ive made a few adaptions to suit our taste and hope youll like it, too. :)

Provided by Lalaloula

Categories Vegetable

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

200 g whole wheat pasta (such as penne or farfalle)
4 -5 medium carrots, sliced
1/2 head broccoli, chopped
2 tablespoons butter
1/2 bell pepper, chopped
3 spring onions, sliced thinly
2 tablespoons flour
600 ml soymilk (or other non-dairy milk)
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1/4 teaspoon chili powder
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
2 teaspoons rosemary
1/8 teaspoon nutmeg, freshly grated
salt and black pepper
50 g cheese, grated (or soy cheese)

Steps:

Cook pasta in salted water according to package directions until al dente (firm to the bite). During the last 5 minutes of cooking, add the sliced carrots and chopped broccoli to the pasta water. Once ready, drain and set a side.
In a large skillet heat the butter and then add the sliced spring onion and bell pepper. Saute for a couple of minutes until lightly browned. Whisk in the 2 tbs of flour and stir constantly for 1 minute. Add the milk and bring to a boil whisking frequently as to prevent lumps from forming.
Season the sauce with the spices adjusting amounts to your taste.
Place pasta and veggies in a medium size casserole dish and pour over sauce. Mix to combine. Sprinkle with cheese and bake in the preheated oven at 200°C/375°F for 40 minutes or until nicely browned on top and bubbling.
Enjoy! :).

Nutrition Facts : Calories 422.8, Fat 12.8, SaturatedFat 6.1, Cholesterol 23.3, Sodium 325.8, Carbohydrate 64, Fiber 5.5, Sugar 10.9, Protein 18.4

VEGETARIAN PASTA CASSEROLE

Vegetarian Pasta Casserole image

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

Ingredients

12 ounces rigatoni pasta
28 ounces whole tomatoes, drained and broken into small pieces
1 cup large-curd cottage cheese
1/8 teaspoon red pepper flakes
1 teaspoon dried thyme
1/2 teaspoon salt
pepper, to taste
1 (15 ounce) can cannellini beans, drained and rinsed
1/2 lb mozzarella cheese, grated

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

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