Vegetable Pasta Casserole

“As I was preparing the 10th Anniversary Edition of this cookbook, I commented to my friend, Delandy, that my selection of vegetarian dishes was pretty pathetic. What can I can I say, we are carnivores. Anyway, she told me this recipe and I wrote it down to go in the cookbook. Very simple to make, and Delandy and her husband, Chris, both enjoy this.” – April Ferre

Vegetable Pasta Casserole

Course: Main Courses – Casseroles, Main Courses – Vegetarian


  • Pasta (Such as Rotini, Penne or Elbow) Cooked
  • Assorted Fresh Vegetables Sliced or Cubed
  • Parmesan Cheese Grated
  • Fontina Cheese Grated
  • Marinara Sauce
  • Mozzarella Cheese Grated

April’s Version:

  • 8 Ounces Rotini Pasta
  • 1 Large Zucchini Diced
  • 1 Large Yellow Squash Diced
  • 1 Cup Butternut Squash Diced
  • 8 Ounces Small Cremini Mushrooms Quartered
  • 1 Large Onion Diced Large
  • 1 14.5- Ounce Can Diced Fire Roasted Tomatoes
  • 1 Cup Parmesan Cheese Grated
  • 1 1/2 Cup (About 5 Ounces) Fontina Cheese Grated
  • 1 24- Ounce Jar Prego with Basil and Garlic
  • 8 to 10 Ounces Whole Milk Mozzarella Cheese Grated


  • Cook pasta in boiling, salted water. Drain well.
  • Bring together an assortment of fresh vegetables (zucchini, yellow squash, butternut squash, eggplant, bell pepper, mushrooms, tomatoes, onions, etc.) Cut into bite sized pieces.
  • Combine pasta, vegetables, Parmesan cheese, fontina cheese, and marinara sauce in a casserole dish (April's version fits in a 9x13x2-inch dish.)
  • Top with mozzarella cheese and bake 30 minutes at 375 degrees until cheese is melted and golden.


Smoked cheeses work well in this dish.

Recipe – Delandy McConnell – From one of her neighbors in Sacramento