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If you're craving a hearty, comforting dish that's packed with veggies, this Vegetable Pasta Casserole is your go-to. It's a delightful blend of broccoli, bell peppers, and zucchini mixed with marinara sauce and topped with gooey mozzarella cheese. Perfect for a family dinner or meal prep, this casserole is both satisfying and easy to make. Let's dive in!
The name of the recipe: Vegetable Pasta Casserole Recipe
Ingredients:
- 2 cups uncooked pasta
- 1 cup chopped broccoli
- 1 cup chopped bell peppers
- 1 cup chopped zucchini
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 1 tsp olive oil
- 1 tsp to taste salt
- 1 tsp to taste black pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- Cook the pasta according to the package instructions. Drain and set aside.
- In a large pot, heat olive oil over medium heat. Add chopped broccoli, bell peppers, and zucchini. Cook until tender, about 5-7 minutes.
- Add the cooked pasta and marinara sauce to the pot. Mix well to combine.
- Transfer the mixture to a baking dish. Top with shredded mozzarella cheese.
- Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it cool for a few minutes before serving.
What You Will Need
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What you will need to make vegetable pasta casserole
Pasta: Provides the base and texture, absorbing flavors from the sauce and vegetables, making the dish hearty and satisfying.
Broccoli: Adds a nutritious crunch, rich in vitamins and fiber, balancing the softness of the pasta.
Bell peppers: Contributes vibrant color and a sweet, slightly tangy flavor, enhancing the overall taste and visual appeal.
Zucchini: Offers a mild flavor and tender texture, blending well with other vegetables and adding moisture.
Marinara sauce: Brings a rich, tangy tomato flavor, tying all ingredients together with its savory goodness.
Mozzarella cheese: Melts beautifully, creating a gooey, cheesy topping that adds richness and a delightful finish.
Olive oil: Used for sautéing vegetables, it imparts a subtle, fruity flavor and helps in cooking them evenly.
Tools and Instruments Required
- Large pot: Needed for cooking pasta and sautéing vegetables.
- Baking dish: Essential for baking the casserole in the oven.
- Colander: Drains the cooked pasta efficiently.
- Wooden spoon: Useful for stirring pasta and vegetables together.
- Oven: Bakes the casserole to melt the cheese and blend flavors.
Vegetable Pasta Casserole Recipe
Equipment
- Oven
- Baking Dish
- Large pot
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Ingredients:
Main Ingredients
- 2 cups Pasta uncooked
- 1 cup Broccoli chopped
- 1 cup Bell Peppers chopped
- 1 cup Zucchini chopped
- 2 cups Marinara Sauce
- 1 cup Mozzarella Cheese shredded
- 1 tsp Olive Oil
- 1 tsp Salt to taste
- 1 tsp Black Pepper to taste
Instructions:
- Preheat your oven to 375°F (190°C).
- Cook the pasta according to the package instructions. Drain and set aside.
- In a large pot, heat olive oil over medium heat. Add chopped broccoli, bell peppers, and zucchini. Cook until tender, about 5-7 minutes.
- Add the cooked pasta and marinara sauce to the pot. Mix well to combine.
- Transfer the mixture to a baking dish. Top with shredded mozzarella cheese.
- Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it cool for a few minutes before serving.
Notes:
Nutrition value:
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Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed but don't bake it.
- Cover the unbaked casserole tightly with plastic wrap or foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge and let it sit at room temperature for 30 minutes.
- Bake as directed, adding an extra 5-10 minutes if needed.
Freezing Instructions
- Assemble the casserole but skip baking.
- Wrap the dish tightly with plastic wrap, then cover with foil.
- Label with the date and freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Remove wrapping, let it sit at room temperature for 30 minutes, then bake as directed, adding 10-15 minutes if needed.
Using zucchini in this casserole not only adds a nice texture but also boosts the dish with extra vitamin C and potassium.
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