Looking for something different to do with pasta? This Meatless Baked Pasta Casserole is cheesy, flavorful, hearty, easy, and so delicious! This is an ideal dish to make ahead and take with you to a gathering or serve to a group. It can also be made and placed in the freezer to heat up on a busy night. One pan + 45 minutes is all it takes!
What You Will Need to Make this Meatless Baked Pasta Casserole
- pasta (see below)
- meatless crumbles (I use Beyond Meat)
- cheese (dairy or vegan mozzarella shreds)
- marinara sauce (use your favorite jarred sauce or try one of my recipes: Homemade Meatless Marinara or Three Ingredient Tomato Sauce)
You Choose the Pasta
Baked Pasta Casserole starts with the pasta of your choice … can be gluten free, quinoa pasta, brown rice pasta, lentil or chickpea, whole wheat or organic white semolina. Change up the shape to your family favorite. You can use bow ties, rigatoni, ziti, shells, fusilli, even elbow macaroni. They will all work here. The key to a fool proof, no-fail Baked Pasta Casserole is to under-cook the pasta by a few minutes when boiling. It will soften even more when baking. Don’t be afraid of eating pasta! Check out my article here: Don’t Be Afraid To Eat Pasta
Baked Pasta Casserole
This is the perfect meatless dish for busy nights or to take along to a party or holiday gathering! Super easy + ready in under an hour!
Ingredients
- 16 oz Pasta (Rigatoni, Fusilli, Shells, Elbow Macaroni)
- 2 cups Shredded Mozzarella (use dairy free if vegan)
- 3 cups Meatless Marinara Sauce (homemade or store bought, see body of post for marinara recipe)
- 10 oz bag of Plant Based Protein Crumbles (Use Beyond Meat Beefy Crumbles)
Directions
- Step 1 Cook pasta according to package directions for 3 minutes less than suggested cook time, drain well, and set aside. It is important not to overcook the pasta as it will continue soften while baking and absorb more liquid from the sauce.
- Step 2 Preheat oven to 375 degrees
- Step 3 Place plant-based protein crumbles (I use Beyond Meat Beefy Crumbles) in a medium skillet with 1 cup marinara sauce, heat for 2 minutes. Remove from heat.
- Step 4 In a large bowl, combine the cooked pasta, cooked protein crumbles, another cup of marinara sauce, and one cup of shredded mozzarella cheese. Stir gently to combine. Place combined ingredients in a glass oven-safe casserole dish. Top with the last cup of sauce followed by the other cup of shredded mozzarella cheese.
- Step 5 Bake in 375 degree oven covered with foil for 15 minutes. Uncover and cook an additional 10-15 minutes or until cheese is melted and bubbly.
- Step 6 Leftovers can be stored in refrigerator for up to 7 days and reheated in the oven or microwave, double the recipe to make an extra casserole and freeze it for another day. Enjoy!
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I made this recipe with vegan cheese. I was worried it would not taste the same as traditional baked ziti but it was perfect. I also used Beyond Meat the crumbles. Cooking the pasta for 3 less minutes than the box says was perfect – not mushy at all. Love this bake. Will make again.
Hi Murphy – thank you for your feedback. I also use vegan cheese in this and it is perfect. Thank you for your feedback and let me know what other recipes you are enjoying! – Tara