Pasta Casserole with Vegetables and Tomato Sauce

Pasta Casserole with Vegetables and Tomato Sauce

A vegetarian pasta casserole that’s quick to prepare and perfect for a delicious and nutritious meal. This recipe will appeal not only to vegetarians!


For the casserole

  • Fusilli pasta – 400 grams
  • Mushrooms – 200 grams
  • Zucchini – 1 large piece
  • Red bell pepper – 1 medium piece
  • Yellow cheese – 150 grams, grated
  • Onion – 1 small piece, finely chopped
  • Canned diced tomatoes – 1 can

Additional ingredients and spices

  • Dried bear’s garlic
  • Salt – 1 pinch
  • Ground cayenne chili pepper
  • Chives – 1 tablespoon, chopped
  • Garlic – 1 clove
  • Dried chili peperoncini – 1 piece
  • Sugar – 1 pinch
  • Dried herbes de Provence Prymat
  • Butter – 1 tablespoon


  1. Cook the pasta in salted water and drain.
  2. Cut the mushrooms, zucchini, and red bell pepper into large cubes and sauté in a tablespoon of oil with added spices: salt, cayenne pepper, sugar, and dried bear’s garlic.
  3. Sauté the onion with chives in butter. Add the tomatoes, chopped garlic, and spices (crush the dried chili peperoncini in your hands beforehand). Simmer on low heat for a while and then add herbes de Provence.
  4. Combine the pasta with the vegetables and sauce, mix well, and transfer to a baking dish. Sprinkle the entire dish with grated cheese.
  5. Bake at 180°C for 15 minutes covered, then uncover and bake for another 5-7 minutes.

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