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Vegetable Pasta Casserole

Course: Main Courses - Casseroles, Main Courses - Vegetarian

Ingredients

  • 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

Instructions

  • 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.

Notes

Smoked cheeses work well in this dish.