Getting cozy with a warm, comforting bowl of baked pasta is one of life’s greatest pleasures. And what’s even better? When that pasta is loaded with creamy, cheesy goodness and packed with nutritious veggies! In this article, we’re excited to share our top 20 picks for the creamiest, most delicious vegetarian baked pasta recipes out there.
From classic comfort food dishes like spinach and ricotta stuffed shells and three-cheese baked ziti, to more adventurous options like roasted vegetable penne bake and sweet potato and black bean enchilada pasta, we’ve got you covered. Whether you’re a busy student looking for an easy weeknight dinner or a foodie looking to impress your friends with a show-stopping main course, these recipes are sure to satisfy your cravings.
So grab a fork and get ready to dive into the world of creamy, cheesy, veggie-packed baked pasta – we can’t wait to share our top 20 picks with you!
Spinach and Ricotta Stuffed Shells
A classic Italian-inspired dish that combines the flavors of fresh spinach, creamy ricotta cheese, and tender pasta shells.
Ingredients:
– 12 jumbo pasta shells
– 1 package frozen chopped spinach, thawed and drained
– 1 cup whole-milk ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package instructions until al dente. Drain and set aside.
3. In a medium bowl, combine spinach, ricotta cheese, Parmesan cheese, and egg. Mix well to combine.
4. Stuff each cooked pasta shell with the spinach-ricotta mixture, placing them in a baking dish as you go.
5. Cover the shells with aluminum foil and bake for 20 minutes.
6. Remove foil and continue baking for an additional 10-15 minutes, or until cheese is melted and bubbly.
Cooking Time: 30-35 minutes
Mushroom and Kale Lasagna
This hearty lasagna combines sautéed mushrooms and kale with creamy ricotta cheese and melted mozzarella for a satisfying vegetarian main course. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 8-10 lasagna noodles
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cups curly kale, stems removed and chopped
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup ricotta cheese
– 1 cup grated mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– Olive oil for cooking
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions.
3. In a large skillet, sauté mushrooms and onion until tender. Add garlic and cook for 1 minute.
4. Add kale and cook until wilted.
5. In a separate bowl, combine ricotta cheese, egg, salt, and pepper.
6. Assemble lasagna by layering noodles, mushroom-kale mixture, and ricotta mixture. Top with mozzarella and Parmesan cheese.
7. Bake for 35-40 minutes or until cheese is melted and bubbly.
Cooking Time: 35-40 minutes
Three-Cheese Baked Ziti
Satisfy your pasta cravings with this rich and satisfying dish, loaded with a blend of three creamy cheeses.
Ingredients:
– 1 pound ziti pasta
– 2 cups marinara sauce
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 1 tablespoon olive oil
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook ziti pasta according to package instructions; drain and set aside.
3. In a large bowl, combine marinara sauce, ricotta cheese, mozzarella cheese, and Parmesan cheese. Mix well to combine.
4. Add cooked ziti pasta to the cheese mixture and stir until coated.
5. Transfer the pasta mixture to a 9×13-inch baking dish and top with additional grated Parmesan cheese.
6. Drizzle olive oil over the top and sprinkle with parsley.
7. Bake for 25-30 minutes, or until golden brown and bubbly.
Cooking Time: 25-30 minutes
Roasted Vegetable Penne Bake
Roasted Vegetable Penne Bake: A hearty, flavorful dish that combines tender pasta with a medley of roasted vegetables, perfect for a cozy weeknight dinner or special occasion.
Ingredients:
– 8 oz penne pasta
– 2 large zucchinis, sliced into 1/4-inch thick rounds
– 2 large bell peppers, seeded and sliced into 1-inch pieces
– 1 large red onion, sliced into 1-inch wedges
– 2 cloves garlic, minced
– 1 cup grated mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss zucchinis, bell peppers, onion, garlic, salt, and pepper with 1 tbsp olive oil on a baking sheet. Roast for 25-30 minutes or until vegetables are tender.
3. Cook penne pasta according to package instructions. Drain and set aside.
4. In a large bowl, combine roasted vegetables, cooked pasta, mozzarella cheese, Parmesan cheese, and remaining 1 tbsp olive oil. Toss until well combined.
5. Transfer mixture to a baking dish and top with additional mozzarella cheese if desired.
6. Bake for an additional 10-15 minutes or until cheese is melted and bubbly.
7. Garnish with chopped parsley (if using) and serve hot.
Cooking Time: 45-50 minutes
Butternut Squash Mac and Cheese
Elevate your mac and cheese game with the sweet and creamy addition of roasted butternut squash.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 8 oz macaroni
– 2 tbsp butter
– 1/2 cup all-purpose flour
– 2 cups milk
– 1 cup grated cheddar cheese
– 1/4 cup grated Parmesan cheese
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash: Cut the squash in half lengthwise, scoop out seeds, and place cut-side up on a baking sheet. Drizzle with butter and season with salt and pepper. Roast for 45-50 minutes or until tender.
3. Cook macaroni according to package instructions. Drain and set aside.
4. In a large saucepan, melt butter over medium heat. Whisk in flour to make a roux, cooking for 1 minute. Slowly add milk, whisking constantly. Bring mixture to a simmer and cook until thickened.
5. Stir in cheddar and Parmesan cheese until melted. Season with salt and pepper to taste.
6. Combine cooked macaroni and roasted squash puree (scrape out the flesh) into the cheese sauce. Mix well.
Cooking Time: 20-25 minutes
Eggplant Parmesan Pasta Bake
Eggplant Parmesan Pasta Bake: A satisfying and flavorful twist on traditional pasta dishes, this recipe combines the richness of eggplant with the comfort of a pasta bake.
Ingredients:
– 1 medium eggplant, sliced into 1/4-inch thick rounds
– 12 oz pasta (such as penne or rigatoni)
– 2 cups marinara sauce
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions until al dente, then set aside.
3. In a large skillet, sauté eggplant slices with salt and pepper until tender, about 5 minutes.
4. Combine cooked pasta, marinara sauce, and sautéed eggplant in a baking dish.
5. Top with mozzarella and Parmesan cheese, then sprinkle with parsley.
6. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Sun-Dried Tomato and Artichoke Rigatoni
Elevate your pasta game with this flavorful and vibrant dish, featuring sun-dried tomatoes and artichoke hearts.
Ingredients:
– 8 oz rigatoni pasta
– 1 cup sun-dried tomatoes, chopped
– 1 (14 oz) can artichoke hearts, drained and chopped
– 2 cloves garlic, minced
– 1/4 cup olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook rigatoni pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute.
3. Add sun-dried tomatoes and artichoke hearts. Cook for 2-3 minutes or until heated through.
4. Add reserved pasta water to the skillet and stir to combine.
5. Toss cooked rigatoni with the tomato-artichoke mixture, adding salt and pepper to taste.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Broccoli and Cheddar Baked Fusilli
Elevate your pasta game with this comforting, cheesy dish that’s perfect for a weeknight dinner or weekend brunch. The combination of al dente fusilli, steamed broccoli, and sharp cheddar creates a delightful harmony of flavors.
Ingredients:
– 12 oz (340g) fusilli
– 3 cups (710ml) broccoli florets
– 2 tbsp (30ml) olive oil
– 1 cup (250ml) grated cheddar cheese
– 1/4 cup (60ml) all-purpose flour
– 1/2 cup (120ml) heavy cream
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook fusilli according to package instructions until al dente. Drain and set aside.
3. Toss broccoli with olive oil, salt, and pepper on a baking sheet. Roast for 10-12 minutes or until tender.
4. In a large bowl, combine cooked fusilli, roasted broccoli, grated cheddar cheese, flour, and heavy cream. Mix well to coat.
5. Transfer the mixture to a baking dish and top with additional cheddar cheese (if desired).
6. Bake for 20-22 minutes or until the top is golden brown and the casserole is hot and bubbly.
Cooking Time: 30-35 minutes
Pesto and Mozzarella Baked Farfalle
This recipe combines the creamy goodness of pesto with the melted richness of mozzarella cheese, all wrapped up in a bed of farfalle pasta. Perfect for a quick weeknight dinner or a special occasion, this dish is sure to please.
Ingredients:
– 8 oz farfalle pasta
– 1/2 cup pesto
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook farfalle pasta according to package instructions until al dente. Drain and set aside.
3. In a large bowl, combine cooked farfalle, pesto, mozzarella cheese, Parmesan cheese, and parsley. Toss until well combined.
4. Transfer the pasta mixture to a baking dish and season with salt and pepper.
5. Bake for 15-20 minutes, or until cheese is melted and bubbly.
6. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Sweet Potato and Black Bean Enchilada Pasta
This vegetarian twist on traditional pasta combines roasted sweet potatoes with black beans, enchilada sauce, and melted cheese for a flavorful and nutritious meal. Perfect for a quick weeknight dinner or a satisfying lunch.
Ingredients:
– 8 oz. pasta of your choice
– 2 large sweet potatoes, peeled and cubed
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup enchilada sauce
– 1/4 cup grated cheddar cheese
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Toss sweet potatoes with salt and pepper, and spread on a baking sheet. Roast for 20-25 minutes or until tender.
2. Cook pasta according to package instructions. Drain and set aside.
3. In a large skillet, heat enchilada sauce over medium-high heat. Add black beans, onion, and garlic; cook until heated through.
4. Combine cooked pasta, roasted sweet potatoes, and enchilada mixture in a large bowl. Top with grated cheese and serve hot.
Cooking Time: 25-30 minutes
Garlicky White Bean and Spinach Pasta Bake
This comforting pasta bake combines creamy cannellini beans with garlic-infused spinach and a sprinkle of Parmesan cheese, perfect for a cozy weeknight dinner.
Ingredients:
– 8 oz. pasta of your choice
– 1 can (15 oz.) cannellini beans, drained and rinsed
– 2 cloves garlic, minced
– 2 cups fresh spinach leaves
– 1/4 cup grated Parmesan cheese
– 1 tsp. olive oil
– Salt and pepper to taste
– 1/4 cup shredded mozzarella cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions; set aside.
3. In a large skillet, sauté garlic in olive oil until fragrant. Add spinach and cook until wilted; season with salt and pepper.
4. Combine cooked pasta, cannellini beans, and spinach mixture in a baking dish.
5. Sprinkle Parmesan cheese on top (and mozzarella for extra creaminess).
6. Bake for 20-25 minutes or until the cheese is melted and bubbly.
7. Serve hot and enjoy!
Cooking Time: 25-30 minutes
Caramelized Onion and Gruyère Baked Orzo
Elevate your pasta game with this rich and creamy baked orzo dish, featuring sweet caramelized onions and nutty Gruyère cheese.
Ingredients:
– 1 cup orzo
– 2 large onions, thinly sliced
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup unsalted butter, softened
– 1/2 cup Gruyère cheese, grated
– 1/4 cup heavy cream
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook orzo according to package instructions. Drain and set aside.
3. In a large skillet, cook onions over medium-low heat for 20-25 minutes, stirring occasionally, until caramelized.
4. In a separate saucepan, melt butter over low heat. Add Gruyère cheese and stir until melted and smooth.
5. Combine cooked orzo, caramelized onions, and cheese mixture in a baking dish. Top with heavy cream.
6. Bake for 20-25 minutes, or until the top is golden brown and the casserole is heated through.
7. Serve hot and enjoy!
Cooking Time: 45-50 minutes
Mediterranean Baked Pasta with Olives and Feta
This hearty pasta dish combines the flavors of the Mediterranean with the comfort of a baked casserole. With its tangy feta, briny olives, and sun-kissed tomatoes, this recipe is perfect for a cozy night in.
Ingredients:
– 12 oz pasta of your choice (e.g., penne or rigatoni)
– 2 cups cherry tomatoes, halved
– 1/4 cup pitted green olives, sliced
– 1/2 cup crumbled feta cheese
– 2 cloves garlic, minced
– 1/4 cup olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat olive oil over medium-high. Add garlic and cook for 1 minute.
4. Add cherry tomatoes and cook for an additional 2-3 minutes or until they start to release their juices.
5. In a large bowl, combine cooked pasta, tomato mixture, olives, and feta cheese.
6. Transfer the mixture to a baking dish and bake for 20-25 minutes or until the top is lightly browned.
Cooking Time: 25 minutes
Spicy Arrabbiata Baked Rigatoni
Spicy Arrabbiata Baked Rigatoni Recipe
A classic Italian dish with a spicy twist, this Spicy Arrabbiata Baked Rigatoni recipe combines the bold flavors of arrabbiata sauce and rigatoni pasta for a satisfying and flavorful meal.
Ingredients:
– 12 oz (340g) rigatoni pasta
– 2 cups (475ml) arrabbiata sauce (homemade or store-bought)
– 1/4 cup (60g) grated Parmesan cheese
– 1/4 cup (30g) chopped fresh parsley
– 1/2 teaspoon red pepper flakes
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook rigatoni pasta according to package instructions until al dente.
3. In a large mixing bowl, combine cooked pasta, arrabbiata sauce, Parmesan cheese, parsley, and red pepper flakes. Mix well.
4. Transfer the pasta mixture to a baking dish and drizzle with olive oil.
5. Bake for 20-25 minutes or until the top is lightly browned and bubbly.
6. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Lentil and Mushroom Bolognese Lasagna
A vegetarian twist on the classic Italian dish, this lentil and mushroom bolognese lasagna is a hearty and flavorful option for a meatless meal.
Ingredients:
– 1 cup cooked lentils
– 2 cups mixed mushrooms (such as cremini, shiitake, and oyster), sliced
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 carrot, finely chopped
– 1 can (28 oz) crushed tomatoes
– 1 cup vegetable broth
– 1 tsp dried basil
– 1 tsp dried oregano
– Salt and pepper, to taste
– 8 lasagna noodles
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lentils according to package instructions.
3. In a large skillet, sauté mushrooms, onion, garlic, and carrot until tender.
4. Add crushed tomatoes, vegetable broth, basil, oregano, salt, and pepper. Simmer for 10 minutes.
5. Assemble lasagna by spreading half of the lentil mixture in a baking dish, followed by noodles, ricotta cheese, and mozzarella cheese. Repeat layers.
6. Top with remaining lentil mixture and mozzarella cheese.
7. Bake for 30-35 minutes or until golden brown.
8. Let it rest for 10 minutes before serving.
Cooking Time: 45-50 minutes
Roasted Red Pepper and Goat Cheese Pasta Bake
Roasted Red Pepper and Goat Cheese Pasta Bake Recipe
This recipe combines the sweetness of roasted red peppers with the tanginess of goat cheese, all wrapped up in a comforting pasta bake.
Ingredients:
– 8 oz. pasta of your choice (e.g., penne or fusilli)
– 2 large red bell peppers
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 8 oz. goat cheese, crumbled
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the red bell peppers by placing them on a baking sheet, drizzling with olive oil, and sprinkling with garlic. Roast for 30-40 minutes or until charred.
3. Cook pasta according to package instructions. Drain and set aside.
4. In a large bowl, combine roasted peppers, goat cheese, Parmesan cheese, salt, and pepper. Mix well.
5. Add cooked pasta to the bowl and toss everything together until coated with the cheese and pepper mixture.
6. Transfer the pasta mixture to a baking dish and bake for 20-25 minutes or until the top is golden brown.
7. Garnish with chopped parsley if desired.
Cooking Time: 45-50 minutes
Pumpkin and Sage Baked Shells
A seasonal twist on a classic comfort dish, these Pumpkin and Sage Baked Shells combine the warmth of roasted pumpkin with the earthy flavor of sage. Perfect for a cozy fall evening.
Ingredients:
– 12-15 jumbo pasta shells
– 1 small pumpkin (about 2 lbs), peeled and cubed
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1/4 cup chopped fresh sage
– 1 cup grated Parmesan cheese
– Salt and pepper to taste
– 1 cup heavy cream
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package instructions; set aside.
3. Toss pumpkin cubes with olive oil, garlic, and sage on a baking sheet. Roast for 20-25 minutes or until tender.
4. In a large bowl, combine cooked pasta shells, roasted pumpkin, Parmesan cheese, salt, and pepper. Mix well.
5. Pour in heavy cream and stir until shells are well coated.
6. Transfer mixture to a baking dish and top with additional Parmesan cheese if desired.
7. Bake for 20-25 minutes or until hot and bubbly.
Cooking Time: 40-50 minutes
Zucchini and Corn Baked Rotini
This refreshing pasta dish combines the sweetness of zucchini and corn with the creaminess of ricotta cheese, all wrapped up in a crispy baked rotini package.
Ingredients:
– 12 oz. rotini pasta
– 1 medium zucchini, sliced into 1/4-inch thick rounds
– 1 cup frozen corn kernels, thawed
– 8 oz. ricotta cheese
– 1/2 cup shredded mozzarella cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook rotini pasta according to package instructions; drain and set aside.
3. In a large bowl, combine zucchini, corn kernels, ricotta cheese, and mozzarella cheese. Mix well.
4. Add cooked rotini pasta to the bowl and stir until well combined.
5. Transfer the mixture to a 9×13-inch baking dish and drizzle with olive oil.
6. Bake for 25-30 minutes or until lightly browned on top.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Tomato Basil Baked Spaghetti
A twist on traditional spaghetti dishes, this recipe combines the flavors of fresh tomatoes and basil with the comfort of baked pasta.
Ingredients:
– 12 oz spaghetti
– 2 cups cherry tomatoes, halved
– 1/4 cup olive oil
– 3 cloves garlic, minced
– 1 cup fresh basil leaves, chopped
– 1 tsp dried oregano
– Salt and pepper, to taste
– 1 cup shredded mozzarella cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook spaghetti according to package instructions until al dente.
3. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute.
4. Add cherry tomatoes to the skillet and cook for an additional 3-4 minutes or until they release their juices and start to soften.
5. Stir in chopped basil, oregano, salt, and pepper.
6. In a large bowl, combine cooked spaghetti, tomato mixture, and mozzarella cheese.
7. Transfer the mixture to a baking dish and bake for 20-25 minutes or until the cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Cauliflower Alfredo Baked Penne
Elevate your pasta game with this rich and comforting dish, featuring roasted cauliflower and a velvety alfredo sauce baked with penne pasta. Perfect for a cozy night in!
Ingredients:
– 1 head of cauliflower, broken into florets
– 12 oz (340g) penne pasta
– 2 tbsp unsalted butter
– 1/4 cup all-purpose flour
– 1 cup grated Parmesan cheese
– 1 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook penne pasta according to package instructions until al dente. Drain and set aside.
3. Toss cauliflower florets with butter, flour, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
4. In a large saucepan, combine heavy cream and Parmesan cheese over medium heat. Stir until smooth and creamy.
5. Add roasted cauliflower to the saucepan and stir to combine.
6. Combine cooked pasta with the alfredo-sauce-cauliflower mixture in a baking dish. Top with additional Parmesan cheese (if desired).
7. Bake for 15-20 minutes or until golden brown and bubbly.
Cooking Time: 45-50 minutes
Summary
Get ready to indulge in a world of creamy, vegetarian baked pasta dishes! This article features 20 mouth-watering recipes that combine the comfort of pasta with the richness of cheese and the freshness of vegetables. From classic lasagna and stuffed shells to unique twists like sweet potato and black bean enchilada pasta, there’s something for every taste bud. Whether you’re a vegetarian looking for new ideas or just a pasta lover seeking inspiration, this collection is sure to satisfy your cravings.
