This delightful vegan pasta casserole is a culinary masterpiece that combines wholesome ingredients to create a flavorful and satisfying dish. The recipe begins by cooking vegan pasta until perfectly al dente, setting the stage for a symphony of vegetables to take center stage. A medley of bell peppers, zucchini, cherry tomatoes, mushrooms, and spinach are sautéed to tender perfection, infusing the dish with vibrant colors and rich flavors. The addition of cooked lentils or chickpeas contributes a hearty protein boost, creating a well-balanced and nourishing meal.

The aromatic blend of dried basil, oregano, thyme, and rosemary, along with garlic and onion powders, transforms a simple tomato sauce into a fragrant and savory masterpiece. As the pasta is generously coated in this savory sauce and mixed with the sautéed vegetables, the dish takes shape as a harmonious union of textures and tastes. A finishing touch of vegan cheese and nutritional yeast crowns the casserole, forming a golden, melty layer that adds a deliciously indulgent quality.

Baking this creation in the oven brings the flavors together, resulting in a hot and bubbly masterpiece that’s as visually appealing as it is delectable. The nutritional profile of each serving is impressive, offering a balance of carbohydrates, fiber, and protein, making it a wholesome and fulfilling option for vegans and non-vegans alike. This vegan pasta casserole is not only a testament to the creativity of plant-based cooking but also a celebration of the diverse and satisfying flavors that can be achieved without sacrificing nutritional value. Whether served as a comforting family dinner or a crowd-pleasing potluck dish, this casserole is sure to leave a lasting impression.

Zesty Vegan Italian Casserole


  • 12 oz (340g) vegan pasta (e.g., penne, rigatoni)
  • 2 cups tomato sauce (store-bought or homemade)
  • 1 cup bell peppers, diced
  • 1 cup zucchini, diced
  • 1 cup cherry tomatoes, halved
  • 1 cup mushrooms, sliced
  • 2 cups spinach, chopped
  • 1 cup cooked lentils or chickpeas
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper to taste
  • 1 cup vegan cheese, shredded
  • 2 tbsp nutritional yeast
  • 2 tbsp extra virgin olive oil


  1. Preheat your oven to the temperature specified on the pasta package.
  2. Cook the pasta according to the package instructions. Drain and set aside.
  3. In a large skillet, heat olive oil over medium heat. Add bell peppers, zucchini, cherry tomatoes, mushrooms, and spinach. Sauté until vegetables are tender.
  4. Add cooked lentils or chickpeas to the skillet, along with tomato sauce, basil, oregano, thyme, rosemary, garlic powder, onion powder, salt, and pepper. Simmer for a few minutes.
  5. Combine the cooked pasta with the sauce and vegetable mixture. Mix well.
  6. Transfer the mixture to a large baking dish. Sprinkle vegan cheese and nutritional yeast on top.
  7. Bake in the preheated oven for 20-25 minutes or until the casserole is hot and bubbly, and the cheese is melted and golden.
  8. Remove from the oven, let it cool for a few minutes, and then serve.

Nutrition Facts (Approximate):

  • Serving Size: 1 cup
  • Calories: 300
  • Total Fat: 10g
    • Saturated Fat: 2g
    • Trans Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 400mg
  • Total Carbohydrates: 45g
    • Dietary Fiber: 8g
    • Sugars: 7g
  • Protein: 12g

Please note that these nutritional values are estimates and may vary based on the specific ingredients you use. It’s recommended to use a nutrition calculator for precise values based on your exact ingredients and serving sizes.