Italian Veggie and Pasta Casserole
Veggies and pasta are baked into an Italian-spiced casserole with a crumbly topping. Add in a handful of TVP crumbles or some kidney beans if you want a protein boost.
INGREDIENTS | SERVES 6
- 1 16-ounce package pasta (use a medium pasta like bow ties, corkscrews, or small shells)
- 1 onion, chopped
- 3 zucchini, sliced
- 1 red bell pepper, chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 28-ounce can diced tomatoes
- ¾ cup corn kernels
- 1 teaspoon parsley
- 1 teaspoon basil
- ½ teaspoon oregano
- ½ teaspoon crushed red pepper flakes
- ¼ teaspoon black pepper
- 1 cup bread crumbs
- ½ cup grated vegan cheese
Cook pasta according to package instructions, drain well, and layer in a baking dish.
Preheat oven to 425°F.
Sauté onion, zucchini, bell pepper, and garlic in olive oil just until soft, about 3–4 minutes.
Add tomatoes, corn, parsley, basil, oregano, and crushed red pepper. Simmer for 8–10 minutes and season with black pepper.
Cover pasta with zucchini and tomato mixture. Sprinkle with bread crumbs and vegan cheese.
Bake for 10–12 minutes.
Calories: 500 | Fat: 8g | Sodium: 386mg | Fiber: 8g | Protein: 18g