Get ready to indulge in a world of comfort food with these 20 creamy vegetarian baked pasta recipes! As the weather starts to cool down, there’s nothing like a warm and satisfying pasta dish to cozy up with. In this article, we’ll be exploring a variety of delicious and innovative baked pasta recipes that are all plant-based and packed with flavor.
From classic combinations like spinach and ricotta stuffed shells to more adventurous options like roasted red pepper and goat cheese lasagna, there’s something for everyone on this list. And the best part? These dishes are all surprisingly easy to make, requiring minimal prep time and using common pantry staples. So whether you’re a pasta aficionado or just looking for some new recipe ideas, keep reading to discover your next favorite comfort food!
Spinach and Ricotta Stuffed Shells
Transform classic shells into a rich and satisfying meal with this simple recipe that combines the flavors of spinach, ricotta, and Parmesan. Perfect for a comforting dinner or a crowd-pleasing main course.
Ingredients:
– 12 jumbo pasta shells
– 1 package frozen chopped spinach, thawed and drained
– 8 oz 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.
2. Cook pasta shells according to package instructions. 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 shell with the spinach-ricotta mixture, placing them in a baking dish as you go.
5. Cover with aluminum foil and bake for 25 minutes.
6. Remove foil and bake an additional 10-15 minutes, or until lightly browned.
Cooking Time: 35-40 minutes
Mushroom and Kale Lasagna
This hearty vegetarian lasagna combines the earthy flavors of sautéed mushrooms and kale with layers of creamy ricotta and melted mozzarella cheese. Perfect for a cozy 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
– 3 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, onion, and garlic until tender.
4. Add kale to the skillet 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
A comforting and satisfying pasta dish that combines the flavors of melted mozzarella, parmesan, and ricotta cheeses with al dente ziti noodles. This recipe is perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 pound ziti pasta
– 2 cups marinara sauce
– 1 cup ricotta cheese
– 8 ounces mozzarella cheese, shredded
– 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.
2. Cook ziti pasta according to package instructions until al dente. Drain and set aside.
3. In a large mixing bowl, combine ricotta cheese, egg, salt, and pepper. Mix well.
4. In a 9×13-inch baking dish, spread half of the marinara sauce on the bottom. Arrange half of the cooked ziti pasta on top.
5. Spread the ricotta mixture over the pasta, followed by half of the mozzarella cheese.
6. Repeat steps 4-5 with the remaining ingredients.
7. Top with grated parmesan cheese and chopped parsley (if using).
8. Bake for 25-30 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Butternut Squash and Sage Rigatoni Bake
This hearty, autumn-inspired dish combines the comforting flavors of roasted butternut squash and sage with al dente rigatoni. Perfect for a cozy night in, this easy-to-make recipe is sure to become a new favorite.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 12 oz rigatoni
– 3 tbsp olive oil
– 2 cloves garlic, minced
– 2 tsp dried sage
– 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 for 45-50 minutes, or until tender, flipping halfway through.
3. Cook the rigatoni according to package instructions. Drain and set aside.
4. In a large skillet, heat the olive oil over medium-high. Add garlic and sage; cook for 1 minute.
5. Add cooked rigatoni to the skillet, tossing to combine with the sage mixture.
6. Combine roasted squash and pasta in a baking dish. Top with Parmesan cheese.
7. Bake at 400°F (200°C) for 15-20 minutes, or until cheese is melted and bubbly.
Cooking Time: 1 hour 10 minutes
Eggplant Parmesan Pasta Casserole
Eggplant Parmesan Pasta Casserole: A creative twist on classic eggplant parmesan, this casserole combines the flavors of Italy with a comforting pasta dish. Perfect for a weeknight dinner or a weekend gathering!
Ingredients:
– 1 medium eggplant, sliced into 1/2-inch thick rounds
– 12 oz pasta (such as penne or fusilli)
– 1 cup tomato sauce
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 tbsp olive oil
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook pasta according to package instructions; set aside.
3. In a large skillet, sauté eggplant slices in olive oil until tender and lightly browned. Drain excess liquid.
4. In a separate pot, combine tomato sauce and cooked pasta. Stir to combine.
5. In a 9×13-inch baking dish, create a layer of pasta mixture, followed by a layer of eggplant slices, and top with mozzarella cheese. Repeat this process until all ingredients are used up, finishing with a layer of cheese on top.
6. Sprinkle Parmesan cheese and chopped basil (if using) over the top layer of cheese.
7. Bake for 30-40 minutes or until casserole is hot and bubbly.
Cooking Time: 30-40 minutes
Sun-Dried Tomato and Artichoke Penne Bake
A flavorful and satisfying pasta bake that combines the sweetness of sun-dried tomatoes with the earthiness of artichokes, all wrapped up in a creamy sauce.
Ingredients:
– 8 oz penne pasta
– 1 cup sun-dried tomatoes, chopped
– 1 can (14 oz) artichoke hearts, drained and chopped
– 2 cloves garlic, minced
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 1 tbsp olive oil
– Salt and pepper to taste
– 1 cup shredded mozzarella cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook penne pasta according to package instructions. Drain and set aside.
3. In a large skillet, heat the olive oil over medium-high heat. Add garlic and cook for 1 minute.
4. Add chopped artichoke hearts and sun-dried tomatoes. Cook until heated through.
5. Combine cooked pasta, tomato-artichoke mixture, Parmesan cheese, and parsley in a baking dish.
6. Top with mozzarella cheese and bake for 20-25 minutes or until the cheese is melted and bubbly.
Cooking Time: 30-35 minutes
Roasted Garlic and White Bean Pasta Bake
Roasted Garlic and White Bean Pasta Bake: A comforting, creamy pasta dish packed with roasted garlic’s rich flavor and cannellini beans’ tender texture.
Ingredients:
– 8 oz. pasta of your choice
– 3 cloves of garlic
– 1 (15.5 oz.) can cannellini beans, drained and rinsed
– 2 tbsp olive oil
– 1/4 cup grated Parmesan cheese
– 1/2 cup shredded mozzarella cheese
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the garlic: Cut the top off each clove, drizzle with olive oil, and wrap in foil. Bake for 30-40 minutes or until soft.
3. Cook pasta according to package instructions. Drain and set aside.
4. In a large mixing bowl, combine cooked pasta, roasted garlic, cannellini beans, Parmesan cheese, salt, and pepper.
5. Transfer the mixture to a baking dish, top with mozzarella cheese, and bake for 20-25 minutes or until the cheese is melted and bubbly.
Cooking Time: 45-50 minutes
Broccoli and Cheddar Baked Macaroni
Elevate your comfort food game with this indulgent yet easy-to-make baked macaroni dish, packed with steamed broccoli and a rich cheddar sauce.
Ingredients:
– 8 oz macaroni
– 3 cups broccoli florets
– 2 tbsp butter
– 1 cup grated cheddar cheese
– 1/2 cup milk
– Salt and pepper to taste
– Optional: breadcrumbs and chopped parsley for topping
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook macaroni according to package instructions until al dente.
3. Steam broccoli until tender, then set aside.
4. In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
5. Gradually add milk, whisking continuously, until smooth. Bring to a simmer and let cook for 2-3 minutes or until thickened.
6. Remove from heat and stir in cheddar cheese until melted. Season with salt and pepper to taste.
7. In a large mixing bowl, combine cooked macaroni, steamed broccoli, and cheesy sauce. Mix well to combine.
8. Transfer mixture to a baking dish and top with additional cheddar cheese (optional).
9. Bake for 20-25 minutes or until the top is golden brown.
Cooking Time: Approximately 30-40 minutes
Pesto and Mozzarella Baked Farfalle
A creamy, cheesy twist on classic pasta, this recipe combines the rich flavors of pesto with melted mozzarella and tender farfalle.
Ingredients:
– 8 oz farfalle pasta
– 1/2 cup freshly made pesto
– 8 oz fresh mozzarella cheese, sliced
– 1 tsp olive oil
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook farfalle according to package instructions until al dente. Drain and set aside.
3. In a large bowl, combine cooked farfalle, pesto, and sliced mozzarella. Toss until the pasta is well coated with the cheese and pesto mixture.
4. Transfer the pasta mixture to a baking dish and drizzle with olive oil. Season with salt to taste.
5. Bake for 15-20 minutes, or until the cheese is melted and bubbly.
6. Remove from oven and let cool for a few minutes before serving.
Cooking Time: 15-20 minutes
Sweet Potato and Black Bean Baked Pasta
Sweet Potato and Black Bean Baked Pasta: A Hearty Twist on Classic Pasta!
This recipe combines the comforting warmth of baked pasta with the creamy sweetness of roasted sweet potatoes and the savory richness of black beans. Perfect for a cozy night in, this dish is sure to become a new favorite.
Ingredients:
– 8 oz pasta of your choice
– 2 large sweet potatoes, peeled and cubed
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup tomato sauce
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook pasta according to package instructions.
3. Toss sweet potatoes with a pinch of salt, pepper, and 1 tablespoon olive oil on a baking sheet. Roast for 20-25 minutes or until tender.
4. In a large skillet, cook onion and garlic over medium heat until softened. Add black beans and cook for an additional 2-3 minutes.
5. Combine cooked pasta, roasted sweet potatoes, and tomato sauce in a large bowl. Mix well to combine.
6. Transfer the mixture to a baking dish and top with Parmesan cheese.
7. Bake at 400°F (200°C) for 15-20 minutes or until golden brown.
Cooking Time: 45-50 minutes
Caramelized Onion and Gruyère Pasta Bake
This comforting pasta bake combines sweet caramelized onions with nutty Gruyère cheese, perfect for a cozy dinner or potluck gathering.
Ingredients:
– 8 oz. pasta of your choice (e.g., penne, fusilli)
– 2 large onions, thinly sliced
– 2 tbsp. olive oil
– 1 tsp. salt
– 1/4 cup Gruyère cheese, grated
– 1/4 cup heavy cream
– 1 tsp. dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions; 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 bowl, combine cooked pasta, caramelized onions, Gruyère cheese, heavy cream, thyme, salt, and pepper. Mix well.
5. Transfer the mixture to a baking dish and top with additional grated Gruyère cheese (if desired).
6. Bake for 20-25 minutes or until golden brown.
Cooking Time: 45-50 minutes
Roasted Red Pepper and Goat Cheese Lasagna
Elevate your lasagna game with this flavorful combination of roasted red peppers, creamy goat cheese, and tender pasta.
Ingredients:
– 8-10 lasagna noodles
– 2 large red bell peppers, roasted and peeled
– 1 cup goat cheese, crumbled
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions.
3. In a large skillet, sauté onion and garlic until softened. Add roasted red peppers and cook for an additional minute.
4. In a separate bowl, combine goat cheese, mozzarella cheese, and Parmesan cheese.
5. Assemble the lasagna by spreading a layer of the pepper mixture, followed by noodles, then the cheese mixture, repeating two more times.
6. Top with chopped basil leaves (if using) and bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Zucchini and Corn Baked Rigatoni
This hearty baked pasta dish combines the flavors of zucchini, corn, and rigatoni for a satisfying summer meal. Perfect for a weeknight dinner or potluck gathering.
Ingredients:
– 1 pound rigatoni
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1 cup frozen corn kernels, thawed
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 teaspoon dried basil
– Salt and pepper to taste
– 1 cup shredded mozzarella cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook rigatoni according to package instructions until al dente; set aside.
3. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened, about 3-4 minutes.
4. Add zucchini and corn kernels; cook until tender, about 5 minutes.
5. Combine cooked rigatoni, zucchini mixture, and basil in a baking dish. Top with mozzarella cheese.
6. Bake for 20-25 minutes or until the cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Lentil and Spinach Baked Penne
A hearty and healthy twist on traditional baked pasta, this recipe combines the flavors of lentils and spinach with penne pasta for a satisfying meal. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 cup cooked lentils
– 1 package penne pasta
– 2 cups fresh spinach leaves
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup marinara sauce
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Olive oil for greasing
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook penne pasta according to package instructions. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add onion and garlic; cook until softened.
4. Stir in cooked lentils, spinach leaves, and marinara sauce. Bring to a simmer and let cook for 5 minutes.
5. Combine cooked pasta, lentil mixture, and Parmesan cheese in a baking dish. Toss to combine.
6. Bake for 20-25 minutes or until the top is golden brown.
Cooking Time: 45-50 minutes
Tomato Basil Baked Gnocchi
This recipe combines the simplicity of baked gnocchi with the bright flavors of tomato and basil, creating a comforting dish perfect for any occasion.
Ingredients:
– 1 pound gnocchi
– 2 tablespoons olive oil
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1/4 cup chopped fresh basil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook gnocchi according to package instructions; set aside.
3. In a large skillet, heat olive oil over medium-high heat. Add chopped onion and cook until translucent, about 3-4 minutes.
4. Add garlic and cook for an additional minute.
5. Stir in diced tomatoes and bring to a simmer. Cook for 2-3 minutes or until sauce has thickened slightly.
6. In a large bowl, combine cooked gnocchi, tomato sauce, and chopped basil. Season with salt and pepper to taste.
7. Transfer the mixture to a baking dish and top with grated Parmesan cheese (if using).
8. Bake for 15-20 minutes or until the top is lightly browned and the gnocchi are heated through.
Cooking Time: 25-30 minutes
Cauliflower Alfredo Baked Pasta
Elevate your pasta game with this comforting recipe that combines the flavors of rich alfredo sauce, roasted cauliflower, and tender baked pasta. This dish is perfect for a cozy night in or a special occasion.
Ingredients:
– 12 oz pasta of your choice
– 2 cups cauliflower florets
– 1/4 cup unsalted butter
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– 1 tsp garlic powder
– 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. Toss cauliflower with butter, salt, and pepper on a baking sheet. Roast for 15-20 minutes or until tender.
4. In a large mixing bowl, combine cooked pasta, roasted cauliflower, heavy cream, Parmesan cheese, and garlic powder. Mix well to coat the pasta evenly.
5. Transfer the mixture to a baking dish and top with additional Parmesan cheese if desired.
6. Bake for 15-20 minutes or until the top is golden brown.
Cooking Time: 30-40 minutes
Enjoy your creamy cauliflower alfredo baked pasta!
Portobello Mushroom and Swiss Chard Lasagna
This vegetarian lasagna combines the earthy flavor of Portobello mushrooms with the slightly bitter taste of Swiss chard, all wrapped up in a creamy bechamel sauce.
Ingredients:
– 8-10 Portobello mushrooms, stems removed and caps sliced
– 2 cups fresh Swiss chard leaves, chopped
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup grated Parmesan cheese
– 1/4 cup all-purpose flour
– 1 cup bechamel sauce (see below)
– 12 lasagna noodles
– Salt and pepper to taste
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a large skillet, sauté mushrooms, onion, and garlic until mushrooms release their liquid and start to brown.
4. Add Swiss chard leaves to the skillet and cook until wilted.
5. In a separate saucepan, combine flour and bechamel sauce. Whisk until smooth.
6. Assemble lasagna by spreading a layer of mushroom mixture, followed by noodles, then bechamel sauce. Repeat for 2-3 layers.
7. Top with Parmesan cheese and bake for 25-30 minutes or until golden brown.
Cooking Time: 30-40 minutes
Caprese Baked Pasta with Fresh Mozzarella
This recipe combines the classic flavors of Italy – fresh mozzarella, ripe tomatoes, and basil – into a creamy baked pasta dish. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 8 oz. pasta of your choice (e.g., penne, fusilli)
– 2 large tomatoes, diced
– 1 cup fresh mozzarella cheese, sliced
– 1/4 cup basil leaves, chopped
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
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 bowl, combine diced tomatoes, mozzarella slices, basil leaves, and Parmesan cheese.
4. Add cooked pasta to the bowl and toss with tomato-mozzarella mixture.
5. Transfer the pasta mixture to a baking dish and drizzle with olive oil.
6. Bake for 20-25 minutes or until the cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Garlicky Kale and White Cheddar Baked Shells
Elevate your pasta game with this creamy, cheesy, and healthy-ish twist on traditional baked shells. This recipe combines the richness of white cheddar with the earthiness of garlicky kale for a truly satisfying meal.
Ingredients:
– 12 jumbo pasta shells
– 2 cups cooked kale, chopped
– 3 cloves garlic, minced
– 1 cup white cheddar cheese, shredded
– 1/2 cup grated Parmesan cheese
– 1/4 cup breadcrumbs
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package instructions. Drain and set aside.
3. In a large skillet, sauté garlic and kale in olive oil until wilted. Season with salt and pepper.
4. In a separate bowl, combine white cheddar and Parmesan cheese.
5. Stuff each cooked pasta shell with the garlicky kale mixture, followed by a sprinkle of the cheese blend.
6. Place shells on a baking sheet lined with parchment paper and top each shell with breadcrumbs.
7. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Mediterranean Orzo Bake with Olives and Feta
Elevate your weeknight dinner game with this flavorful Mediterranean-inspired orzo bake, featuring the perfect balance of tangy olives and creamy feta.
Ingredients:
– 1 cup orzo
– 3 cups water
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 1 cup pitted green olives, sliced
– 1/2 cup crumbled feta cheese
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook orzo according to package instructions using 3 cups of water. Drain and set aside.
3. In a large skillet, heat olive oil over medium-high. Add chopped onion and cook until translucent, about 5 minutes.
4. Stir in sliced olives, crumbled feta, and dried oregano. Cook for an additional 2-3 minutes.
5. Combine cooked orzo with the skillet mixture, season with salt and pepper to taste.
6. Transfer the orzo mixture to a baking dish and top with grated Parmesan cheese (if using).
7. Bake for 20-25 minutes or until lightly golden.
Cooking Time: 45-50 minutes
Summary
Get ready to indulge in a creamy vegetarian pasta paradise! This collection of 20 mouth-watering baked pasta recipes is sure to please even the pickiest eaters. From classic lasagna and ziti to creative twists like sweet potato and black bean, there’s something for everyone. Each dish features a rich and satisfying sauce, paired with tender vegetables and gooey cheese. Whether you’re a vegetarian or just looking for some inspiration in the kitchen, these recipes are sure to become new favorites. So go ahead, get baking, and enjoy a deliciously creamy pasta night!
Leave a Reply