This veggie pasta casserole is a perfect combination of flavors and textures, with a crunchy topped, cheesy, and satisfyingly hearty pasta filled with sautéed vegetables.
Every bite is a delight.
Best of all, this recipe is super easy to make, even for a beginner – Try this next: Ground Turkey Pasta Recipe.
Veggie pasta casserole recipes: Spoon lifting cheesy pasta.
⭐⭐⭐⭐⭐ 5.0 from 12 votes
Prep 10m
Cook 20m
Serves 4
Ingredients
12 oz (340g) pasta of choice (e.g., penne or fusilli)
1 onion, finely chopped
2 cloves garlic, minced
1 cup (115g) frozen spinach, thawed and drained
1 cup (115g) cherry tomatoes, halved
1 cup (115g) shredded mozzarella cheese
1/4 cup (55g) grated Parmesan cheese
1 tsp dried basil
Salt and pepper to taste
Instructions
1.
Preheat the oven to 375°F (190°C). Cook pasta al dente, according to manufacturer’s instructions.
2.
In a skillet, heat 2 tbsp (30g) olive oil, and cook chopped onion and minced garlic until softened.
3.
Combine cooked pasta, sautéed onion mixture, spinach, cherry tomatoes, and melted mozzarella cheese in a large mixing bowl.
4.
Transfer the pasta mixture to a baking dish and top with Parmesan and basil. Cover with aluminum foil and bake for 15 minutes.
5.
Remove foil and bake for an additional 5 minutes, or until golden brown on top.
Storage Tip: This casserole can be refrigerated and reheated within 2 days or may be frozen up to 2 months for an effortless meal prep.
