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vegetarian baked pasta in the plate

Vegetarian Baked Pasta

By Jigna
This Vegetarian Baked Pasta is cheesy, creamy, and packed with vegetables. It is a comforting meal and can satisfy everyone in the family!
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Cuisine Italian
Course Main Course, Side Dish
Diet Eggless, Vegetarian
Servings 6

Ingredients
  

For Cooking The Pasta

  • 350 g dried pasta such as rigatoni, ziti, or penne
  • Water to cook pasta
  • Salt

For Cooking The Vegetables

  • 1 tablespoon olive oil
  • 1 celery rib finely chopped
  • 1 medium zucchini diced
  • 1 carrot peeled and diced
  • 1 bell pepper orange or yellow, cored and diced
  • Salt to taste
  • ½ teaspoon sweet paprika
  • 1 teaspoon dried oregano
  • 4 cups marinara sauce (add more if the pasta mixture looks dry)

For Ricotta Mixture

  • 1 cup ricotta cheese
  • ½ cup shredded cheddar cheese
  • ½ cup shredded mozzarella cheese

For The Topping

  • ½ cup mozzarella cheese (or as needed)
  • 6-8 fresh basil leaves torn or chopped
  • Dried oregano to sprinkle
  • Red pepper flakes to sprinkle (optional)

Instructions
 

  • Preheat the oven to 375°F (190°C) and lightly oil a 9x13-inch baking pan.

Prepare The Ricotta Mixture

  • Combine ricotta cheese, cheddar cheese, and mozzarella cheese in a bowl. Mix well. Set aside.

Cooking The Pasta

  • Bring a large pot of salted water to a boil. Add the pasta to boiling water and cook al dante according to the package.

Cooking The Vegetables

  • While the pasta is cooking, cook the vegetables. Heat olive oil in a large skillet for a few seconds and add celery, zucchini, carrot, and bell peppers.
  • Cook the vegetables on medium heat for 6-8 minutes, tossing regularly, until softened and cooked.
  • Season the vegetables with salt, oregano, and paprika. Stir well and add marinara sauce to the vegetables. Mix well, cook for 5-6 minutes, and turn off the heat.

Assembling And Baking The Pasta Casserole

  • Once the pasta has been cooked, drain it and return it to the pot. Add the sauce and vegetable mixture and stir to mix everything well. Then add the ricotta mixture and gently mix with pasta.
  • Transfer the pasta mixture to the prepared baking pan and top with shredded mozzarella, chopped basil, dried oregano, and red pepper flakes.
  • Bake the pasta uncovered for 20 to 25 minutes until the top is golden brown. Remove from the oven and let stand for 5-10 minutes before serving.

Storing Suggestions

  • Store the leftover pasta in an airtight container in the fridge for up to 3 days. Reheat in the microwave or the oven until heated through.

Notes

  1. Pasta: I prefer rigatoni for this recipe as this pasta provides the most texture. But you can use either ziti or penne pasta. Do not overcook the pasta; cook al dante or a little under than al dante. Pasta will be cooked in the sauce further while baking.
  2. Marinara Sauce: You may need more sauce than what is mentioned in the recipe. So, after mixing all the ingredients, add more sauce as needed if the pasta looks dry. Or, if you prefer saucy pasta, add 5-6 cups of marinara sauce. |
  3. Ricotta and Cheese: The ratio of ricotta and cheese I mentioned in the recipe is perfect. But if you prefer mildly cheesy or more cheesy pasta, add the cheese according to your preference.

Nutrition (Approximate Values)

Calories : 480kcalCarbohydrates : 58gProtein : 21gFat : 19gSaturated Fat : 9gPolyunsaturated Fat : 2gMonounsaturated Fat : 7gCholesterol : 45mgSodium : 1007mgPotassium : 865mgFiber : 6gSugar : 10gVitamin A : 3614IUVitamin C : 43mgCalcium : 300mgIron : 3mg
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