20 Flavorful Vegetarian Baked Pasta Recipes for Every Occasion

Craving cozy comfort food or a quick weeknight dinner? Look no further than these 20 Flavorful Vegetarian Baked Pasta Recipes! Whether you’re feeding a crowd, meal prepping, or just craving cheesy, saucy goodness, we’ve got a dish for every occasion—from creamy spinach lasagna to spicy arrabbiata penne. Get ready to dig into the ultimate baked pasta roundup that’ll make even meat lovers ask for seconds!

Spinach and Ricotta Stuffed Shells

These cheesy, herbed stuffed shells are a crowd-pleasing comfort food that feels fancy but comes together with minimal fuss.

Ingredients:

• 20 jumbo pasta shells
• 1 (15 oz) container whole-milk ricotta cheese
• 1 cup shredded mozzarella cheese, divided
• 1/4 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 2 cups fresh spinach, finely chopped
• 2 cloves garlic, minced
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups marinara sauce

Instructions:

1. Preheat oven to 375°F. Cook pasta shells according to package directions until al dente. Drain and rinse with cool water.
2. In a bowl, mix ricotta, 1/2 cup mozzarella, Parmesan, egg, spinach, garlic, 1 tsp dried basil, 1/2 tsp salt, and 1/4 tsp black pepper until combined.
3. Spread 1 cup marinara sauce in the bottom of a 9×13″ baking dish. Spoon filling into each shell (about 2 tbsp per shell) and arrange seam-side up in the dish.
4. Top with remaining 1 cup marinara sauce and sprinkle with remaining 1/2 cup mozzarella. Cover with foil and bake for 20 minutes, then uncover and bake 10 more minutes until bubbly.

The ricotta filling stays luxuriously creamy while the edges of the shells get delightfully crispy—perfect for soaking up that herby tomato sauce.

Tip: For extra flavor, sauté the spinach and garlic in 1 tbsp olive oil before mixing into the filling.

Creamy Vegan Baked Ziti

This cozy, plant-based twist on baked ziti swaps dairy for a luscious cashew cream that’ll have everyone asking for seconds.

Ingredients:

• 12 oz ziti pasta
• 1 cup raw cashews, soaked in hot water for 15 minutes
• 1 ½ cups unsweetened almond milk
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper
• 2 cups marinara sauce
• 1 cup shredded vegan mozzarella
• ¼ cup chopped fresh basil (optional)

Instructions:

1. Preheat oven to 375°F. Cook ziti according to package directions until al dente, then drain.
2. Drain soaked cashews and blend with almond milk, nutritional yeast, lemon juice, garlic powder, onion powder, salt, and black pepper until completely smooth (about 2 minutes).
3. Toss cooked ziti with marinara sauce and cashew cream until evenly coated. Transfer to a 9×13″ baking dish and sprinkle with vegan mozzarella.
4. Bake for 20 minutes until bubbly and lightly browned on top. Let rest 5 minutes before serving.

The secret’s in the velvety cashew cream—it mimics ricotta so well, even dairy lovers won’t miss the cheese!

Tip: For extra richness, stir ¼ cup of vegan parmesan into the pasta before baking.

Roasted Vegetable Lasagna

This hearty lasagna packs in layers of caramelized roasted veggies, creamy ricotta, and gooey mozzarella—comfort food that still feels fresh and vibrant.

Ingredients:

• 12 no-boil lasagna noodles
• 1 medium zucchini, sliced into 1/4-inch rounds
• 1 red bell pepper, chopped
• 1 small eggplant, diced
• 1 cup sliced cremini mushrooms
• 3 tbsp olive oil, divided
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper, divided
• 15 oz ricotta cheese
• 1 large egg
• 1/4 cup grated Parmesan cheese
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1/4 cup chopped fresh basil

Instructions:

1. Roast the veggies: Preheat oven to 425°F. Toss zucchini, bell pepper, eggplant, and mushrooms with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 20 minutes, stirring halfway, until tender and lightly charred.
2. Prep the filling: In a bowl, mix ricotta, egg, Parmesan, remaining 1/2 tsp salt, and 1/4 tsp black pepper.
3. Layer the lasagna: Spread 1/2 cup marinara in a 9×13-inch baking dish. Top with 4 noodles, half the ricotta mixture, half the roasted veggies, 1/2 cup mozzarella, and 1/2 cup marinara. Repeat layers, ending with noodles, remaining marinara, and mozzarella.
4. Bake: Cover with foil and bake at 375°F for 30 minutes. Uncover and bake 10 more minutes until bubbly and golden. Let rest 10 minutes, then sprinkle with basil.

The roasted veggies add a smoky depth that balances the rich cheeses—no one will miss the meat! Tip: For extra flavor, drizzle the finished lasagna with a little balsamic glaze.

Three-Cheese Baked Penne

This creamy, cheesy baked penne is the ultimate comfort food—melty, satisfying, and packed with three kinds of gooey goodness.

Ingredients:

• 12 oz penne pasta
• 2 cups marinara sauce
• 1 cup ricotta cheese
• 1 1/2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp dried basil
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Cook penne according to package instructions until al dente, then drain and toss with 1 tbsp olive oil.
2. In a large bowl, mix marinara sauce, ricotta, 1 cup mozzarella, Parmesan, 1 tsp garlic powder, 1/2 tsp basil, and 1/4 tsp black pepper. Fold in the cooked penne until evenly coated.
3. Transfer to a greased 9×13-inch baking dish and top with remaining 1/2 cup mozzarella. Bake for 20–25 minutes until bubbly and golden on top.

The trio of cheeses creates layers of flavor—rich ricotta, sharp Parmesan, and that irresistible mozzarella pull.

Tip: Let it rest for 5 minutes before serving so the sauce thickens up perfectly.

Sun-Dried Tomato and Artichoke Pasta Bake

This hearty pasta bake is packed with Mediterranean flavors—creamy, tangy, and just a little cheesy, it’s a crowd-pleaser that comes together with minimal fuss.

Ingredients:

• 12 oz penne pasta
• 1 (14 oz) can artichoke hearts, drained and chopped
• 1/2 cup oil-packed sun-dried tomatoes, drained and sliced
• 3 cloves garlic, minced
• 1 1/2 cups heavy cream
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

Instructions:

1. Preheat oven to 400°F. Cook penne according to package instructions until al dente, then drain.
2. In a large skillet, heat olive oil over medium. Add garlic and sauté for 30 seconds until fragrant. Stir in sun-dried tomatoes, artichoke hearts, oregano, red pepper flakes, salt, and black pepper. Cook for 2 minutes.
3. Pour in heavy cream and simmer for 3 minutes, stirring occasionally. Remove from heat and stir in Parmesan.
4. Toss cooked pasta with the sauce, then transfer to a greased 9×13-inch baking dish. Top evenly with mozzarella.
5. Bake for 20 minutes until bubbly and golden. Let rest 5 minutes before serving.

The sun-dried tomatoes add a rich, concentrated sweetness that balances perfectly with the briny artichokes—no one will guess how simple it is!

Tip: For extra crispiness, broil the top for 1–2 minutes at the end (watch closely!).

Eggplant Parmesan Pasta Casserole

This hearty casserole layers tender eggplant, gooey cheese, and al dente pasta for a comforting twist on two Italian classics.

Ingredients:

• 1 medium eggplant, sliced into 1/2-inch rounds
• 1 tsp salt (for eggplant)
• 8 oz penne pasta
• 2 cups marinara sauce
• 1 cup shredded mozzarella
• 1/2 cup grated Parmesan
• 1/4 cup olive oil
• 1 tsp garlic powder
• 1/2 tsp dried oregano
• 1/4 tsp black pepper

Instructions:

1. Prep eggplant: Toss eggplant rounds with 1 tsp salt; let sit 15 minutes. Pat dry with paper towels.
2. Cook pasta: Boil penne until al dente (about 9 minutes). Drain and set aside.
3. Roast eggplant: Brush eggplant with 2 tbsp olive oil. Bake at 400°F for 20 minutes, flipping halfway, until tender.
4. Layer casserole: In a 9×13-inch dish, spread 1 cup marinara. Top with pasta, eggplant, remaining 1 cup marinara, 1 tsp garlic powder, 1/2 tsp oregano, and 1/4 tsp black pepper. Sprinkle mozzarella and Parmesan evenly.
5. Bake: Cover with foil; bake at 375°F for 20 minutes. Uncover, bake 10 more minutes until bubbly and golden.

The crispy-edged eggplant melts into the cheesy pasta, creating a rich texture that’s somehow both light and indulgent.

Tip: For extra crispiness, broil the casserole for 2–3 minutes at the end (watch closely!).

Garlic Herb Baked Spaghetti

This cozy, cheesy baked spaghetti is loaded with garlicky herb butter and bubbly mozzarella—comfort food at its finest!

Ingredients

• 8 oz spaghetti
• 3 tbsp unsalted butter, melted
• 4 garlic cloves, minced
• 1 tbsp chopped fresh parsley
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat oven to 375°F. Cook spaghetti according to package directions until al dente. Drain and return to the pot.
2. In a small bowl, stir together 3 tbsp melted butter, 4 minced garlic cloves, 1 tbsp parsley, 1 tsp oregano, 1/2 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper. Pour over the spaghetti and toss to coat.
3. Transfer spaghetti to a greased 8×8 baking dish. Top evenly with 1 cup mozzarella and 1/4 cup Parmesan.
4. Bake for 15–20 minutes until the cheese is golden and bubbly. Let rest 5 minutes before serving.

The garlic herb butter soaks into every noodle, while the broiled cheese adds the perfect crispy finish. A guaranteed crowd-pleaser!

Tip: For extra crunch, broil for the last 2 minutes—just watch closely to avoid burning.

Butternut Squash and Sage Mac and Cheese

This creamy, veggie-packed mac and cheese gets a cozy upgrade with sweet roasted squash and fragrant sage—comfort food with a gourmet twist.

Ingredients:

• 12 oz elbow pasta
• 3 cups cubed butternut squash (1/2-inch pieces)
• 2 tbsp olive oil, divided
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper, divided
• 3 tbsp unsalted butter
• 2 tbsp chopped fresh sage
• 3 tbsp all-purpose flour
• 2 1/2 cups whole milk
• 2 cups shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 400°F. Toss butternut squash with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Roast on a baking sheet for 25 minutes until tender.
2. Cook pasta al dente according to package directions. Drain and set aside.
3. In a large pot, melt butter with remaining 1 tbsp olive oil over medium heat. Add sage and cook 1 minute until fragrant. Whisk in flour and cook 2 minutes to form a roux.
4. Gradually whisk in milk until smooth. Simmer 5 minutes, stirring often, until slightly thickened. Stir in cheddar and Parmesan until melted.
5. Fold in cooked pasta and roasted squash. Season with remaining 1/2 tsp salt and 1/4 tsp black pepper. Serve immediately.

The velvety squash melts into the cheese sauce, adding natural sweetness that balances the savory sage—no one will guess it’s secretly packed with veggies!

Tip: For extra crunch, top with panko breadcrumbs tossed with melted butter and broil for 2 minutes before serving.

Pesto and Mozzarella Baked Fusilli

This cheesy, herby pasta bake is a crowd-pleaser—creamy pesto clings to every noodle, while melted mozzarella creates the perfect golden crust.

Ingredients:

• 12 oz fusilli pasta
• 1 cup basil pesto (store-bought or homemade)
• 1 1/2 cups shredded low-moisture mozzarella, divided
• 1/4 cup grated Parmesan cheese
• 1/2 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Cook fusilli according to package instructions until al dente. Drain, reserving 1/2 cup pasta water.
2. In a large bowl, toss hot pasta with pesto, 1 cup mozzarella, Parmesan, heavy cream, 1/2 tsp salt, and 1/4 tsp black pepper. Add reserved pasta water 2 tbsp at a time until saucy (about 1/4 cup total).
3. Transfer to a greased 9×13″ baking dish and top with remaining 1/2 cup mozzarella. Bake for 20 minutes until bubbly and cheese is lightly browned.

The magic here? The heavy cream melds with the pesto to create a luxe sauce that won’t dry out in the oven.

Tip: For extra crunch, broil for the last 2 minutes—just watch closely!

Broccoli and Cheddar Baked Rigatoni

This creamy, cheesy baked rigatoni is the ultimate comfort food—packed with tender broccoli and a golden, bubbly topping that’ll have everyone reaching for seconds.

Ingredients:

• 12 oz rigatoni pasta
• 3 cups fresh broccoli florets (about 1 small head)
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 1/2 cups whole milk
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 cups shredded sharp cheddar cheese, divided
• 1/2 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 400°F. Cook rigatoni according to package instructions until al dente, adding broccoli florets during the last 3 minutes of cooking. Drain and set aside.
2. In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute until bubbly. Gradually whisk in milk, then add garlic powder, onion powder, kosher salt, and black pepper. Cook, stirring constantly, until thickened (about 5 minutes).
3. Remove from heat and stir in 1 1/2 cups cheddar and Parmesan until melted. Toss sauce with pasta and broccoli, then transfer to a greased 9×13-inch baking dish. Top with remaining 1/2 cup cheddar.
4. Bake at 400°F for 20 minutes until cheese is golden and edges are bubbly. Let stand 5 minutes before serving.

The magic here? The broccoli stays perfectly crisp-tender, adding fresh contrast to the ultra-creamy sauce.

Tip: For extra crunch, sprinkle buttery breadcrumbs over the cheese before baking.

Mushroom and Thyme Baked Farfalle

This creamy, herb-kissed pasta bake is comfort food at its finest—earthy mushrooms and fragrant thyme mingle in every bite.

Ingredients:

• 12 oz farfalle pasta
• 3 tbsp unsalted butter
• 1 lb cremini mushrooms, sliced
• 3 garlic cloves, minced
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1/2 cup grated Parmesan cheese
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup panko breadcrumbs

Instructions:

1. Preheat oven to 375°F. Cook farfalle according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add mushrooms and cook for 6–8 minutes until softened and golden. Stir in garlic and thyme, cooking for 1 minute until fragrant.
3. Sprinkle flour over mushrooms and stir to coat. Gradually whisk in milk until smooth. Simmer for 3–4 minutes until thickened. Remove from heat; stir in Parmesan, salt, and pepper.
4. Toss cooked farfalle with the mushroom sauce, then transfer to a greased 9×13-inch baking dish. Top evenly with panko.
5. Bake for 20 minutes until bubbly and the topping is crisp. Let stand 5 minutes before serving.

The crispy panko topping gives way to a luxuriously creamy interior, with thyme adding a subtle woodsy note to each forkful.

Tip: For extra depth, swap half the milk with mushroom or vegetable broth.

Spinach and Feta Stuffed Manicotti

This cheesy, veggie-packed manicotti is a crowd-pleaser—rich enough for a special dinner but simple enough for a weeknight win.

Ingredients:

• 8 manicotti shells (uncooked)
• 10 oz frozen chopped spinach, thawed and squeezed dry
• 1 cup crumbled feta cheese
• 1 cup ricotta cheese
• 1 large egg, lightly beaten
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 2 cups marinara sauce
• 1/2 cup shredded mozzarella cheese
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish with 1 tbsp olive oil.
2. In a bowl, mix 10 oz spinach, 1 cup feta, 1 cup ricotta, 1 egg, 1/2 tsp garlic powder, and 1/4 tsp black pepper until combined.
3. Spread 1 cup marinara sauce in the baking dish. Spoon the filling into 8 manicotti shells (a piping bag or small spoon helps!) and arrange them seam-side up in the dish.
4. Top with remaining 1 cup marinara sauce and sprinkle with 1/2 cup mozzarella. Cover with foil and bake for 30 minutes. Uncover and bake 10 more minutes until bubbly.

The tangy feta cuts through the richness of the ricotta, while the spinach keeps every bite fresh. Serve with garlic bread to soak up the extra sauce!

Tip: For a crispy top, broil for 1–2 minutes after baking—just keep an eye on it!

Tomato Basil Baked Orzo

This cozy one-pan wonder combines juicy tomatoes, fragrant basil, and creamy orzo for a fuss-free dish that’s as comforting as it is vibrant.

Ingredients:

• 1 ½ cups uncooked orzo pasta
• 2 cups cherry tomatoes, halved
• 3 cloves garlic, minced
• ¼ cup fresh basil, thinly sliced
• 2 cups vegetable broth
• ½ cup heavy cream
• 1 cup shredded mozzarella cheese
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• ¼ tsp red pepper flakes (optional)

Instructions:

1. Preheat oven to 375°F. In a large oven-safe skillet, heat 2 tbsp olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
2. Add orzo and toast, stirring frequently, for 2 minutes. Pour in vegetable broth, heavy cream, 1 tsp salt, ½ tsp black pepper, and ¼ tsp red pepper flakes (if using). Stir to combine.
3. Scatter cherry tomatoes evenly over the orzo (do not stir). Bring to a gentle simmer, then transfer the skillet to the oven.
4. Bake uncovered for 20 minutes until the liquid is absorbed and the orzo is tender. Sprinkle mozzarella cheese on top and bake for 5 more minutes until melted and bubbly.
5. Remove from oven and let rest for 5 minutes. Garnish with fresh basil before serving.

The magic here? The tomatoes roast while the orzo bakes, creating bursts of sweetness against the rich, cheesy base—no stovetop babysitting required!

Tip: For a crispy top, broil for the final 2 minutes (watch closely!).

Lentil and Kale Baked Pasta

This hearty, veggie-packed pasta bake is comfort food with a nutritious twist—creamy lentils, tender kale, and gooey cheese make every bite irresistible.

Ingredients:

• 8 oz (about 2 cups) dried penne pasta
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 (15 oz) can brown lentils, drained and rinsed
• 2 cups chopped kale, stems removed
• 1 (24 oz) jar marinara sauce
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 375°F. Cook the penne according to package instructions until al dente, then drain.
2. Heat the olive oil in a large skillet over medium heat. Add the onion and sauté for 3 minutes until softened, then stir in the garlic and cook for 30 seconds until fragrant.
3. Add the lentils, kale, marinara sauce, oregano, salt, and black pepper to the skillet. Cook for 5 minutes, stirring occasionally, until the kale wilts.
4. Toss the cooked penne with the lentil mixture, then transfer to a 9×13-inch baking dish. Top evenly with mozzarella and Parmesan.
5. Bake for 20 minutes until the cheese is bubbly and golden. Let cool for 5 minutes before serving.

The lentils add a meaty texture without the meat, while the kale keeps it fresh—perfect for a cozy weeknight dinner that feels special.

Tip: For extra crunch, sprinkle breadcrumbs mixed with a little olive oil over the cheese before baking.

Zucchini and Parmesan Baked Spaghetti

This zucchini and Parmesan baked spaghetti is the ultimate comfort food—cheesy, veggie-packed, and ready in under an hour!

• 8 oz spaghetti
• 2 medium zucchinis, thinly sliced into half-moons
• 1 cup shredded Parmesan cheese, divided
• 1 cup shredded mozzarella cheese
• 1 (15 oz) can crushed tomatoes
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

1. Preheat oven to 375°F. Cook spaghetti according to package directions until al dente. Drain and set aside.
2. Heat 2 tbsp olive oil in a large skillet over medium heat. Add zucchinis and sauté for 4–5 minutes until slightly softened. Stir in 2 cloves minced garlic, 1 tsp oregano, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes (if using). Cook for 1 minute until fragrant.
3. Add crushed tomatoes to the skillet and simmer for 3 minutes. Toss in cooked spaghetti and 1/2 cup Parmesan cheese, stirring until evenly coated.
4. Transfer the mixture to a greased 9×13-inch baking dish. Top with 1 cup mozzarella and remaining 1/2 cup Parmesan. Bake for 20 minutes until bubbly and golden.

The crispy Parmesan crust and tender zucchini ribbons make this dish feel indulgent yet light—perfect for sneaking in extra veggies without sacrificing flavor!

Tip: For extra crunch, broil for 1–2 minutes at the end (watch closely!).

Caramelized Onion and Goat Cheese Pasta Bake

This creamy, tangy pasta bake is comfort food at its finest—slow-caramelized onions melt into a luscious goat cheese sauce that clings to every noodle.

Ingredients:

• 12 oz penne pasta
• 3 tbsp olive oil, divided
• 2 large yellow onions, thinly sliced
• 1 tsp sugar
• 1 tsp salt, divided
• 4 oz goat cheese, crumbled
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1/2 cup panko breadcrumbs

Instructions:

1. Preheat oven to 375°F. Cook pasta according to package instructions until al dente; drain and set aside.
2. Heat 2 tbsp olive oil in a large skillet over medium-low. Add onions, sugar, and 1/2 tsp salt. Cook, stirring occasionally, for 25–30 minutes until deeply golden and jammy.
3. Reduce heat to low. Stir in goat cheese, heavy cream, Parmesan, remaining 1/2 tsp salt, black pepper, and red pepper flakes (if using) until smooth. Toss sauce with pasta.
4. Transfer to a greased 9×13″ baking dish. Mix panko with remaining 1 tbsp olive oil; sprinkle over top. Bake for 20 minutes until bubbly and golden.

The magic here? Those onions—they transform into a sweet, sticky base that balances the goat cheese’s tang perfectly. No one will guess how simple it is!

Tip: For extra depth, add a splash of balsamic vinegar to the onions during the last 5 minutes of caramelizing.

Sweet Potato and Black Bean Baked Penne

This hearty baked penne is a cozy mash-up of sweet potatoes, black beans, and melty cheese—perfect for a fuss-free weeknight dinner that still feels special.

Ingredients:

• 8 oz penne pasta
• 1 medium sweet potato, peeled and diced into ½-inch cubes (about 2 cups)
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup shredded Monterey Jack cheese
• 1 (14 oz) can diced tomatoes, undrained
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp salt
• 2 tbsp olive oil
• ¼ cup chopped fresh cilantro (optional)

Instructions:

1. Preheat oven to 400°F. Cook penne according to package directions until al dente; drain and set aside.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add sweet potato and sauté for 8 minutes, stirring occasionally, until slightly softened.
3. Stir in black beans, diced tomatoes (with juices), 1 tsp cumin, 1 tsp smoked paprika, ½ tsp garlic powder, and ½ tsp salt. Simmer for 5 minutes until the sauce thickens slightly.
4. Toss the cooked penne with the sweet potato mixture, then transfer to a greased 9×13-inch baking dish. Top evenly with Monterey Jack cheese.
5. Bake for 15–20 minutes until the cheese is bubbly and golden. Garnish with cilantro if using.

The smoky-spiced sweet potatoes and creamy beans turn this pasta into a satisfying one-dish meal with zero fuss—just comfort in every bite.

Tip: For extra crunch, sprinkle crushed tortilla chips over the cheese before baking.

Caprese Baked Tortellini

This cheesy, herby tortellini bake combines the classic flavors of a Caprese salad with the cozy comfort of baked pasta—perfect for a fuss-free weeknight dinner.

Ingredients:

• 20 oz. refrigerated cheese tortellini
• 2 cups marinara sauce
• 8 oz. fresh mozzarella, torn into small pieces
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil, thinly sliced
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)

Instructions:

1. Preheat oven to 375°F. Cook tortellini according to package instructions (usually 2–3 minutes in boiling water), then drain.
2. Toss cooked tortellini with marinara sauce, olive oil, salt, black pepper, and red pepper flakes (if using) in a large bowl.
3. Transfer the mixture to a greased 9×13-inch baking dish. Scatter mozzarella and cherry tomatoes evenly over the top.
4. Bake for 20–25 minutes until the cheese is bubbly and lightly browned.
5. Garnish with fresh basil before serving.

The juicy tomatoes and creamy mozzarella melt into the pasta, creating pockets of bright, summery flavor in every bite.

Tip: For extra richness, drizzle with balsamic glaze right before serving.

Pumpkin and Sage Baked Rigatoni

This cozy baked pasta dish combines creamy pumpkin, nutty Parmesan, and fragrant sage for a comforting meal that feels like a hug in a bowl.

Ingredients:

• 12 oz rigatoni
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 ½ cups canned pumpkin puree
• 1 ½ cups whole milk
• 1 cup grated Parmesan cheese, divided
• 2 tbsp chopped fresh sage
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp ground nutmeg
• ½ cup panko breadcrumbs

Instructions:

1. Preheat oven to 375°F. Cook rigatoni in salted boiling water for 2 minutes less than package instructions (it’ll finish cooking in the oven). Drain.
2. Heat 2 tbsp olive oil and 2 tbsp butter in a large skillet over medium. Add onion and cook 5 minutes until soft. Stir in garlic and 2 tbsp sage, cooking 1 minute until fragrant.
3. Whisk in 1 ½ cups pumpkin puree, 1 ½ cups milk, ¾ cup Parmesan, 1 tsp salt, ½ tsp pepper, and ½ tsp nutmeg. Simmer 3 minutes until slightly thickened. Toss with rigatoni.
4. Transfer to a greased 9×13″ baking dish. Melt remaining 1 tbsp butter and mix with ½ cup panko, remaining ¼ cup Parmesan, and a pinch of salt. Sprinkle over pasta.
5. Bake 25 minutes until bubbly and topping is golden. Let rest 5 minutes before serving.

The pumpkin sauce stays luxuriously velvety without heavy cream, while the crispy sage-kissed breadcrumbs add the perfect crunch.

Tip: For extra sage flavor, fry a few whole leaves in the butter before making the breadcrumb topping.

Mediterranean Veggie Baked Pasta

This hearty, veggie-packed pasta bake is like a sunny vacation in every bite—loaded with roasted vegetables, briny olives, and melty cheese.

Ingredients:

• 8 oz penne pasta
• 1 small eggplant, diced into ½-inch cubes
• 1 red bell pepper, chopped
• 1 zucchini, halved lengthwise and sliced
• 3 tbsp olive oil, divided
• 1 tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper
• 2 cups marinara sauce
• ½ cup pitted Kalamata olives, halved
• 1 cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 2 tbsp chopped fresh basil

Instructions:

1. Preheat oven to 400°F. Cook penne according to package directions until al dente; drain.
2. Toss eggplant, bell pepper, and zucchini with 2 tbsp olive oil, oregano, ½ tsp salt, and ¼ tsp black pepper. Spread on a baking sheet and roast for 20 minutes, stirring once, until tender.
3. In a large bowl, combine cooked pasta, roasted veggies, marinara sauce, and olives. Transfer to a greased 9×13-inch baking dish.
4. Sprinkle mozzarella and Parmesan evenly over the top. Bake at 400°F for 15 minutes until bubbly and golden.
5. Garnish with fresh basil before serving.

The roasted veggies add a caramelized depth, while the olives give a salty punch that balances the creamy cheese—no one will miss the meat!

Tip: For extra crunch, broil the top for 1–2 minutes at the end (watch closely!).

Conclusion

With 20 delicious vegetarian baked pasta recipes, there’s something here for every craving and occasion! Whether you’re cooking for a cozy weeknight or a festive gathering, these dishes are sure to impress. Give them a try, and let us know which one is your favorite in the comments below. Don’t forget to share this roundup on Pinterest so others can enjoy these flavorful meals too. Happy cooking!