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Easy Vegan Pasta Bake

A comforting and satisfying dish featuring tender zucchini, savory mushrooms, and creamy vegan cheese enveloped in a rich marinara sauce, perfect for busy weeknights or family gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegan
Calories: 375
Ingredients Method Notes

Ingredients
  

For the Vegetables
  • 1 tablespoon extra virgin olive oil This aromatic oil offers a rich foundation to sauté the vegetables.
  • 2 cloves garlic (minced) Fresh garlic adds a delightful fragrance and a punch of flavor.
  • 1 pound zucchini (about 2 medium, sliced into half moons) Juicy and crisp, brings a tender texture to the dish.
  • 8 ounces mushrooms (white or brown, sliced) Earthy and succulent, adds depth and umami.
  • Salt and pepper (to taste) Essential seasonings that elevate the dish’s flavors.
For the Pasta
  • 12 ounces penne (or other short pasta, gluten-free if preferred) The pasta base, which captures the sauce and flavors beautifully.
For the Sauce and Topping
  • 32 ounces marinara sauce (homemade or store-bought) A rich, tangy sauce that envelops the pasta.
  • 8 ounces shredded vegan cheese (about 1½ cups, Mozzarella flavor, divided) Creamy and melty, creates a delightful topping.

Method
 

Preparation
  1. Preheat the oven to 350 degrees F.
  2. In a large skillet, heat the olive oil over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the sliced zucchini and mushrooms, sauté for 5-7 minutes or until tender and most liquid has evaporated. Season with salt and pepper.
  3. Meanwhile, cook the penne according to package directions, reducing the cooking time by about 2 minutes until just shy of al dente. Drain the pasta and return to the pot.
  4. Pour the marinara sauce over the drained pasta in the pot. Add in the sautéed vegetables and toss until well combined.
  5. Transfer half of the pasta mixture into a 3-quart casserole dish. Top with half of the shredded vegan cheese, then add the remaining pasta mixture, and top with the rest of the vegan cheese.
Baking
  1. Cover the baking dish with aluminum foil and bake for 15 minutes. Remove the foil and bake for another 15 minutes until heated through and the cheese is melted and slightly golden.

Notes

Add more veggies like spinach, bell peppers, or broccoli for added nutrition. Spice things up with red pepper flakes or your favorite herbs. If you're a cheese lover, opt for a vegan cheese blend to add more dimension to the flavor profile.