Cheesy baked pasta with zucchini and mushrooms

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Cheesy baked pasta with mushrooms and zucchini in a creamy tomato sauce, anyone? I love making pasta dishes, especially when I don’t have time and energy to cook. Well today, I would like to share with you one of my family’s favorite pasta recipes, cheesy baked penne with veggies.

This with mushrooms and zucchini paired pasta casserole recipe will have your family begging for more. It’s meatless, delicious, makes a perfect stand alone meal, loaded with cheese cheese cheese and more cheese and it only takes 35 minutes to make including preparation time.

What I like about this recipe is its versatility. If you don’t have penne on hand, feel free to use macaroni, rigatoni, tortellini, gnocchi or any pasta of your choice.

How to make cheesy baked pasta with zucchini and mushrooms?

This vegetarian pasta bake is very simple to make. All you have to do is make a creamy mushroom, zucchini & tomato sauce. Cook your pasta al dente and mix it together with fresh mozzarella cheese before adding the sauce. Finally you sprinkle it with grated cheese and throw in the oven for about 20 minutes.

You can also use uncooked pasta. Just bare in mind that this will take around 35 – 40 minutes to bake. You also have to cover the casserole dish with aluminum foil at the beginning so that the cheese won’t burn. My husband likes this variation, since the pasta is nicely al dente after baking.

So if you’re looking for a quick and easy recipe loved by kids and grown ups, then you should definitely give this hearty vegetarian pasta casserole a try.

Looking for more busy – day recipes?

Pizza soup
Oven roasted chicken with vegetables
Best potato soup with peppers and sausage
Spinach and cream cheese lasagna


Cheesy baked pasta with zucchini and mushrooms

Yield: 6 servings
Prep Time: 15 min
Bake Time: 20 min @ 200 ° C (392 °F),
Total Time: 35 min

You’ll need

  • 1 zucchini
  • 2 tablespoons tomato paste
  • 200 ml (3/4 cup + 2 tbs) heavy cream
  • 200 ml (3/4 cup + 2 tbs) milk
  • 500 g (17,6 oz) penne pasta
  • 100 g (approx. 4 oz) fresh Mozzarella cheese, drained
  • 150 g (1 ½ cups) grated cheese, any
  • 400 ml (2 cups) pureed tomatoes/ chopped canned tomatoes
  • 400 g (14 oz) fresh mushrooms
  • 1 medium onion
  • 2 garlic cloves
  • 2 tablespoons fresh basil, chopped/ 1 teaspoon dried basil

You’ll also need

  • casserole dish (I used a 15 x 30 casserole dish)
  • skillet
  • pot
  • 2 spoons
  • knife, cutting board and paper towels
  • olive oil for the sauce

Cheesy baked penne with zucchini and mushrooms step by step photo recipe

First of all boil salted water. Cook your pasta al dente and drain. I cooked mine for 6 minutes.

Make creamy tomato sauce

In the meantime peel & mince onion & garlic. Rinse, pat dry and cut zucchini into small slices.
Clean mushrooms with paper towels. Cut off the stem ends and cut into slices.

Heat 1 tablespoon of oil in the pot at medium – high heat and saute onions for 2 minutes.

Add zucchini and fry for another 2 minutes.

Add mushrooms, garlic and tomato paste and mix well.

Stir in tomatoes, milk & heavy cream.

Season with salt, pepper and fresh basil and bring to a boil.

Remove from heat.

Preheat the oven to 200 °C (392 °F), with both top and bottom heat.

Make pasta casserole

Cut fresh Mozzarella cheese into small slices and grate the cheese if you’re using ungrated cheese.

Using a spoon, mix Mozzarella cheese with pasta in a casserole dish. Then pour the prepared sauce on top.

Mix well and sprinkle with grated cheese.

Bake for about 20 minutes


Let cool for few minutes before serving. Garnish with fresh basil, if desired and serve.

Enjoy!

Did you make this recipe? I’d love to see! Snap a pic and share it on Ester kocht Facebook Page or @ester.kocht on Instagram.

Cheesy baked penne with zucchini and mushrooms

This with mushrooms and zucchini paired pasta casserole recipe will have your family begging for more. It's meatless, delicious, makes a perfect stand alone meal, loaded with cheese cheese cheese and more cheese and it only takes 35 minutes to make including preparation time.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: Italian
Keyword: baked pasta, how to, pasta casserole
Servings: 6 servings
Author: Ester kocht

Ingredients

  • 1 zucchini
  • 2 tablespoons  tomato paste
  • 200 ml (3/4 cup + 2 tbs) heavy cream
  • 200  ml (3/4 cup + 2 tbs)  milk
  • 500 g (17,6 oz)  penne pasta
  • 100 g (approx. 4 oz) fresh Mozzarella cheese , drained
  • 150 g (1 ½ cups) grated cheese, any
  • 400 ml (2 cups)  pureed tomatoes/ chopped canned tomatoes
  • 400   g (14 oz)  fresh mushrooms
  • 1 medium onion
  • 2 garlic cloves
  • 2  tablespoons fresh basil, chopped/ 1 teaspoon dried basil
  • oil for the sauce

Instructions

  • First of all boil salted water. Cook your pasta al dente and drain. I cooked mine for 6 minutes.
  • In the meantime peel & mince onion & garlic. Rinse, pat dry and cut zucchini into small slices. Clean mushrooms with paper towels. Cut off the stem ends and cut into slices.
  • Heat 1 tablespoon of oil in the pot at medium - high heat and saute onions for 2 minutes. Add zucchini and fry for another 2 minutes. Add mushrooms, garlic and tomato paste and mix well. Stir in tomatoes, milk & heavy cream. Season with salt, pepper and fresh basil and bring to a boil. Remove from heat.
    Preheat the oven to 200 °C (392 °F), with both top and bottom heat.
  • Cut fresh Mozzarella cheese into small slices. Using a spoon, mix it with pasta in a casserole dish. Then pour the prepared sauce on top. Mix well and sprinkle with grated cheese. Bake for 20 minutes.
    Let cool for few minutes before serving. Garnish with fresh basil, if desired and serve.

 

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