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Zucchini Mushroom Pasta

Zucchini Mushroom Pasta

Zucchini mushroom pasta: I love making pasta, 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: Zucchini and mushroom pasta bake.

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.

What you’ll need to make zucchini pasta bake

  • 1 medium zucchini
  • 2 tablespoons tomato paste
  • 200 ml (6.8 fl oz/ 3/4 cup + 1 tbs) heavy cream
  • 200 ml (6.8 fl oz/ 3/4 cup + 1 tbs) milk
  • 500 g (17,6 oz) penne pasta
  • 100 g (3.5 oz) fresh Mozzarella cheese, drained
  • 150 g (1 ½ cups) grated cheese, any
  • 400 ml (13.5 fl oz/ 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 cm (5.9 x 11.8 inch) casserole dish)
  • skillet
  • pot
  • 2 spoons
  • knife, cutting board and paper towels
  • olive oil for the sauce

How to make cheesy baked penne with zucchini and mushrooms

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. Then 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!

More busy – day recipes

Zucchini Mushroom Pasta

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, Side Dish
Cuisine: European
Keyword: baked pasta, busy-day dinner, how to, kid-friendly, pasta casserole, recipes with zucchini and mushrooms, vegetarian, weeknight dinner, zucchini and mushroom pasta, zucchini pasta bake
Servings: 6 servings
Author: Ester | esterkocht.com

Ingredients

  • 1 medium zucchini
  • 2 tablespoons tomato paste
  • 200 ml (6.8 fl oz/ 3/4 cup + 1 tbs) heavy cream
  • 200  ml (6.8 fl oz 3/4 cup + 1 tbs)  milk
  • 500 g (17,6 oz)  penne pasta
  • 100 g (3.5 oz) fresh Mozzarella cheese drained
  • 150 g (5.3 oz/ 1 ½ cups) grated cheese, any
  • 400 ml (13.5 fl oz/ 2 cups)  pureed tomatoes or 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.

Did you make this recipe? I’d love to hear from you! Simply write a review and add rating to it. Or share with me your creations on Ester kocht Facebook Page or @ester.kocht on Instagram.

 

Recipe Rating




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Bianca Pilchowski

Friday 10th of May 2019

Mega gutes Rezept:)

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