Baked Pasta Casserole With Vegetables

Look, let’s be real. We’ve all had those days where we want something warm, cheesy, and comforting without having to channel our inner Gordon Ramsay. This baked pasta casserole is basically what would happen if comfort food and convenience had a delicious baby. It’s my go-to when I want to impress dinner guests while secretly putting in minimal effort (don’t worry, your secret’s safe with me).

Why This Recipe is Awesome

First off, this isn’t just another boring pasta bake. This is the “I’ve got my life together enough to include vegetables” pasta bake. It’s the perfect recipe for when you want something that feels homemade but doesn’t require you to stand at the stove for three hours questioning your life choices.

Plus, it’s basically foolproof. You throw stuff in a dish, add cheese (lots of cheese), and bake until bubbly. Even my friend who once burned water (yes, seriously) managed this recipe without calling the fire department. That’s what I call a win.

Ingredients You’ll Need

Gather up these champions of the culinary world:

• 1 pound of pasta (penne, rigatoni, or whatever shape speaks to your soul that day)
• 2 cups of mixed vegetables (frozen works fine – we’re not judging)
• 1 onion, diced (tears are part of the cooking experience, embrace them)
• 3 cloves garlic, minced (or more if you’re not planning on kissing anyone)
• 1 jar (24 oz) marinara sauce (homemade if you’re showing off, store-bought if you’re human)
• 2 cups shredded mozzarella (the real MVP here)
• 1 cup ricotta cheese (the creamy dreamy stuff)
• ½ cup grated parmesan (from a block, not the weird shelf-stable powder if you can help it)
• 2 tablespoons olive oil (the good stuff, if possible)
• 1 teaspoon Italian seasoning (or whatever herbs you found in the back of your cabinet)
• Salt and pepper to taste (don’t be shy)
• Optional: red pepper flakes for those who like living dangerously

Step-by-Step Instructions

1. Preheat your oven to 375°F (190°C). Yes, actually preheat it. I see you thinking about skipping this step.
2. Boil your pasta until it’s al dente – that’s fancy talk for “still has a bit of bite to it.” Drain and set aside. Pro tip: cook it 1-2 minutes less than package directions since it’ll cook more in the oven.
3. In a large skillet, heat olive oil over medium heat. Add onions and cook until they’re translucent (about 5 minutes) and not making you cry anymore.
4. Throw in the garlic and cook for another minute. If you burn the garlic, start over. I don’t make the rules.
5. Add your vegetables and sauté until they’re slightly tender but not mushy (nobody likes mushy veggies, let’s be honest).
6. Pour in your marinara sauce, add Italian seasoning, salt, pepper, and mix it all together. Let it simmer for about 5 minutes so everyone can get acquainted.
7. In a large bowl, mix the pasta with the sauce mixture. Be gentle, pasta has feelings too.
8. In a separate bowl, mix ricotta with half the mozzarella and half the parmesan.
9. In a 9×13 baking dish, layer half the pasta mixture, followed by all the ricotta mixture, then the remaining pasta.
10. Top with the remaining mozzarella and parmesan. More cheese is always an option. I won’t tell.
11. Bake for 25-30 minutes or until the cheese is bubbly and golden and your kitchen smells like heaven.
12. Let it rest for 5-10 minutes before serving. I know it’s hard to wait, but your taste buds (and the roof of your mouth) will thank you.

Common Mistakes to Avoid

Let’s save you from yourself with these tips:

• Overcooking the pasta before it goes in the oven. Unless soggy pasta is your thing, in which case… who hurt you?
• Skimping on cheese. This isn’t the time to worry about calories. That’s what January resolutions are for.
• Not seasoning enough. Salt is your friend. Not your doctor’s friend, maybe, but definitely yours.
• Cutting into it immediately after it comes out of the oven. I get it, you’re hungry, but give it a minute to set unless you want molten lava cheese burns.
• Forgetting to grease the baking dish. Unless you enjoy scrubbing dishes for eternity.

Alternatives & Substitutions

Because we all know you’re going to check the recipe, then use whatever you actually have anyway:

Protein options: Feel free to add cooked ground beef, Italian sausage, chicken, or even chickpeas for my veggie friends. Just cook it before adding to the sauce.

Vegetable variations: Zucchini, bell peppers, spinach, broccoli, mushrooms – basically, whatever’s about to die in your vegetable drawer works great in this.

Cheese alternatives: No ricotta? Cottage cheese works surprisingly well. No mozzarella? Any melty cheese will do. Fontina, provolone, or even monterey jack can pinch hit.

Gluten-free: Use your favorite GF pasta. Just check the cooking time as it might differ.

IMO, the best version includes some spinach (for health, obviously) and an obscene amount of cheese (for happiness). Balance is key in life, right?

FAQ (Frequently Asked Questions)

Can I make this ahead of time?
Absolutely! Assemble everything, cover it, and refrigerate for up to 24 hours. Just add about 10 minutes to the baking time if it’s coming straight from the fridge. Your future hungry self will thank you.

How long will leftovers last?
In the fridge? About 3-4 days. In my house? About 3-4 minutes. But seriously, it reheats beautifully in the microwave or oven.

Can I freeze this?
You bet! Freeze before or after baking. Either way works, just make sure it’s completely cool before freezing. It’ll keep for about 2-3 months. Defrost in the fridge overnight before reheating.

What if I don’t have ricotta cheese?
Did you miss the part above where I mentioned cottage cheese? Keep up! But you could also just use more mozzarella and a splash of cream if you’re desperate.

Can I use whole wheat pasta?
Sure, if you’re into that kind of thing. Just know that whole wheat pasta absorbs more liquid, so your dish might end up a bit drier. Maybe add a splash more sauce to compensate.

Is this kid-friendly?
Well, it’s pasta and cheese, so unless your kids are aliens, probably yes. If they’re vegetable-averse, you can always chop them super tiny. The vegetables, not the kids.

Final Thoughts

There you have it – a pasta bake that’s impressive enough for company but easy enough for a Wednesday night when you’re running on caffeine and determination.

The beauty of this dish is that it’s basically a blank canvas. Add what you like, skip what you don’t, and remember that cheese covers a multitude of sins. That’s not just cooking advice; that’s life advice.

Now go forth and create carby, cheesy goodness! And if anyone asks for your secret recipe, you can either share this or just wink mysteriously and say it’s an old family secret. I won’t tell if you don’t.