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Vegetarian Baked Pasta

By: Jigna
A hearty Vegetarian Baked Pasta that's baked until bubbly and golden, with layers of rich marinara sauce, tender vegetables, and melted cheese throughout. It's an easy, satisfying, and family-friendly pasta dinner that's perfect for weeknights or casual gatherings, offering comforting flavors in every bite.
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 6
Course: Main Course, Side Dish
Cuisine: Italian
Diet: Eggless, Vegetarian

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

  • In a medium bowl, combine the ricotta cheese, shredded cheddar, and shredded mozzarella cheese. Mix everything well and set aside while preparing the pasta and vegetables.

Cook The Pasta

  • Bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente according to the package directions. You can even cook it about a minute less than the package recommends because the pasta will continue cooking in the oven. Once cooked, drain the pasta and return it to the pot.

Cook The Vegetables

  • While the pasta is cooking, prepare the vegetables. Heat olive oil in a large skillet over medium heat. Add the finely chopped celery, diced zucchini, carrots, and bell peppers.
  • Cook for approximately 6-8 minutes, stirring regularly, until the vegetables have softened but are not mushy. Season with salt, sweet paprika, and diced oregano. Stir well.
  • Add the marinara sauce and mix until all the vegetables are coated. Cook for another 5-6 minutes, then turn off the heat.

Assemble The Pasta Casserole

  • Add the vegetable marinara mixture and prepared ricotta mixture to the cooked pasta. Gently stir everything together until the pasta is evenly coated with the sauce and ricotta mixture.
  • At this point, check the consistency. If the pasta looks dry, add additional marinara sauce. Remember that some moisture will be absorbed while the pasta bakes.
  • Transfer the pasta mixture to the prepared baking dish and spread it evenly. Top with shredded mozzarella cheese, fresh basil, and a sprinkle of dried oregano. Add red pepper flakes if desired.

Bake

  • Bake uncovered for 20-25 minutes, or until the pasta is heated through and the cheese on top is melted and lightly golden.
  • Remove the baking dish from the oven and allow the pasta to rest for 10 minutes before serving.

Storing Suggestions

  • Allow the leftover pasta to cool completely and transfer it to an airtight container. Store it in the refrigerator for up to 3 days. Reheat individual portions in the microwave until heated through. You can also reheat a larger portion in the oven. If the pasta seems a little dry after refrigeration, adding a spoonful of marinara sauce before reheating can help restore some moisture.

Notes

  1. Cook the Pasta Only Until Al Dente: This is one of the most important tips for baked pasta. The pasta continues to cook in the oven, so cooking it until very soft on the stovetop can result in mushy pasta after baking. I prefer cooking it until al dente or even slightly under al dente.
  2. Use a Pasta Shape That Holds the Sauce Well: Rigatoni is my favorite because the sauce and creamy ricotta mixture can get inside the large tubes. Penne and ziti also work very well. I prefer these shapes over small or delicate pasta for this casserole.
  3. Do Not Overcook the Vegetables: Cook the vegetables until they are tender but still have some texture. Remember that they will cook further while the pasta is baking.
  4. Adjust the Amount of Marinara Sauce: Four cups is a good starting point, but the exact amount you need can depend on the pasta and how saucy you like your baked pasta. Once everything is mixed, check the consistency. If it looks dry, add additional sauce before transferring it to the baking dish. For a very saucy pasta bake, you can use approximately 5-6 cups.
  5. Mix Everything Thoroughly Before Baking: Make sure the ricotta mixture and marinara sauce are distributed throughout the pasta. This helps prevent dry areas and ensures every serving has plenty of sauce, vegetables, and cheese.
  6. Adjust the Cheese to Your Preference: The ricotta, mozzarella, and cheddar ratio in this recipe creates a creamy and cheesy pasta without making it excessively heavy. However, you can easily reduce or increase the cheese depending on your family's preference.
  7. Let the Pasta Rest After Baking: Allow the casserole to stand for approximately 10 minutes after removing it from the oven. This gives the sauce and cheese a little time to settle and makes the pasta easier to serve.

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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