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Baked Vegetarian Pasta-Veg-Sausage Casserole

Course Main Course
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 6

Ingredients

  • 2 red bell peppers cut into 1 inch pieces
  • 2 zucchini cut into 1 inch pieces
  • 2 yellow squash cut into 1 inch pieces
  • 4 cremini mushrooms halved
  • 1/4 cup olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 Tbsp dried Italian herb mix
  • 1 yellow onion cut into 1 inch pieces
  • 2 lb plant based sausages
  • 1 lb penne pasta
  • 3 cups marinara sauce
  • 1 cup fontina cheese grated
  • 1/2 cup mozzarella cheese grated
  • 1.5 cups frozen peas
  • 1/2 cup Parmesan cheese

Instructions

  1. Preheat the oven to 425F (220C).

  2. Toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Spread on a baking sheet and roast until tender, about 15 minutes.

  3. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.

  4. Slice plant based sausage in a little olive oil.

  5. In a large bowl, toss the drained pasta with the roasted vegetables, sausage, marinara sauce, fontina cheese, mozzarella cheese, and peas. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.

  6. Pour the mixture into a 9 by 13-inch pan. Top with Parmesan cheese. Bake at 350F (180C) until top is golden and cheese melts, about 25 minutes.