Why You’ll Love This Vegetarian Pasta Casserole Recipe
When you take a bite of this Vegetarian Pasta Casserole, you’ll instantly understand why it’s a favorite in my kitchen.
The combination of creamy cottage cheese and rich tomatoes creates a delightful sauce that hugs every piece of pasta. I love how the mozzarella melts into a gooey layer, adding that perfect comforting touch.
Plus, it’s packed with wholesome ingredients like cannellini beans, making it both filling and nutritious.
This dish is incredibly versatile; I can serve it for a family dinner or a casual gathering with friends.
Trust me, it’ll become a staple in your home too!
Ingredients of Vegetarian Pasta Casserole
If you’re thinking about whipping up a delicious Vegetarian Pasta Casserole, let’s talk about the ingredients you’ll need. This dish isn’t only comforting but also loaded with flavors that will make you want to come back for seconds (or maybe even thirds).
It’s a fantastic blend of pasta, cheese, and beans, all nestled together in a warm, cheesy embrace. So gather your ingredients and let’s get cooking!
Ingredients for Vegetarian Pasta Casserole:
- 12 ounces rigatoni pasta
- 28 ounces whole tomatoes, drained and broken into small pieces
- 1 cup large-curd cottage cheese
- 1/8 teaspoon red pepper flakes
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- Pepper, to taste
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 1/2 lb mozzarella cheese, grated
When it comes to ingredients, freshness really matters. If you can get your hands on fresh tomatoes instead of canned, go for it. Just be prepared to peel and chop.
And don’t stress if you can’t find cannellini beans—great northern or navy beans work just as well. Plus, if you’re feeling adventurous, toss in some veggies like spinach or zucchini for an extra health kick.
Just remember, this dish is all about what you love. So feel free to customize it to make it your own. Just don’t forget the cheese; that’s the best part, right?
How to Make Vegetarian Pasta Casserole
Alright, let’s explore making this scrumptious Vegetarian Pasta Casserole. First things first, you’ll want to preheat your oven to a cozy 400 degrees Fahrenheit.
While that’s warming up, grab a 13x9x2 baking pan and give it a quick spray with some nonstick cooking spray. It’s a little trick I learned along the way to avoid that dreaded sticking situation—nobody wants their beautiful casserole to be a casualty of clingy pasta.
Now, while your oven is getting nice and toasty, let’s talk pasta. Cook 12 ounces of rigatoni in a big pot of salted water. Just toss it in and let it boil away, stirring occasionally. You want it al dente, which means it should have a little bite to it.
Once it’s done, drain it and set it aside. Meanwhile, in a large bowl, combine 28 ounces of drained whole tomatoes (don’t forget to break them into smaller pieces), 1 cup of large-curd cottage cheese, 1/8 teaspoon of red pepper flakes for a hint of heat, 1 teaspoon of dried thyme, and 1/2 teaspoon of salt.
Add a sprinkle of pepper to suit your taste. Mix it all up until it’s a lovely, colorful blend.
Next, let’s bring everything together. Gently fold in the drained and rinsed 15-ounce can of cannellini beans, and then add that perfectly cooked rigatoni. Give it a good mix, ensuring every noodle gets coated in that cheesy, tomato goodness.
Pour this delightful mixture into your warm baking pan and spread it out evenly. Now, it’s time for the pièce de résistance—top it off with 1/2 pound of grated mozzarella cheese. Honestly, is there anything better than cheese bubbling away in the oven?
Bake it in your preheated oven for about 30 minutes. You’ll know it’s ready when the cheese is melted, bubbly, and golden.
Once it’s done, let it stand for about 10 minutes before cutting into it. This part is vital; it helps everything set a bit so you don’t end up with a pasta explosion on your plate. Trust me, I’ve been there, and it’s not pretty. Enjoy!
Vegetarian Pasta Casserole Substitutions & Variations
While this Vegetarian Pasta Casserole recipe is delicious as is, there are plenty of substitutions and variations you can try to make it your own. For the pasta, you can swap rigatoni for penne or fusilli. If you’re not a fan of cottage cheese, ricotta works great too. Feel free to add veggies like spinach, zucchini, or bell peppers for extra nutrition. You can even toss in some sautéed mushrooms for added flavor. For a dairy-free option, use vegan cheese or omit it entirely. Experiment with different herbs, too; basil or oregano can really elevate the dish!
Additional Tips & Notes
To guarantee your Vegetarian Pasta Casserole turns out perfectly, I’ve gathered some helpful tips that can really enhance your cooking experience.
First, make sure to cook the rigatoni al dente; it’ll continue to cook in the oven. Don’t hesitate to add vegetables like spinach or bell peppers for extra flavor and nutrition.
If you want a creamier texture, mix in a bit of ricotta cheese with the cottage cheese. For a crispy topping, broil the casserole for a few minutes at the end.
Finally, letting it rest before serving helps the flavors meld beautifully. Enjoy your delicious creation!