Roasted Vegetable Pasta Bake

Flavorful roasted vegetables and protein packed lentil pasta are tossed in a rich pesto marinara sauce, and baked with a topping of plant-based "mozzarella" cheese. This gluten-free vegan casserole is sure to become a favorite!
  • 20
    Prep Time
  • 35
    Cook Time
  • x6
  • 8 ounces Modern Table Penne Pasta
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 medium zucchini
  • 1 small sweet potato
  • 1/2 red onion
  • 8 baby bella mushrooms aka crimini mushrooms
  • 5 garlic cloves unpeeled
  • spray olive oil
  • 1 teaspoon kosher salt
  • 3 cups marinara sauce
  • 1/2 cup pesto sauce
  • 3 cups shredded plant-based mozzarella, divided
  • chopped parsley
Buy the Noodles
  1. Preheat oven to 450 degrees F.
  2. Cook pasta according to package instructions, but drain 5 minutes early. Noodles will continue cooking in the casserole.
  3. Chop your vegetables to slightly smaller than bite sized pieces and arrange in a single layer on a baking sheet. Leave garlic cloves whole in their peel. Spray with olive oil and sprinkle with salt.
  4. Roast vegetables at 450 degrees F for 20 minutes, until tender and lightly caramelized.
  5. Mix roasted vegetables with cooked pasta in a large bowl.
  6. Add marinara sauce and pesto sauce to pasta and vegetables. Mix well.
  7. Mix in two cups of mozzarella.
  8. Pour the mix into a baking dish.
  9. Top vegetable pasta bake with 1 cup mozzarella.
  10. Bake uncovered for 15 minutes at 450 degrees F. Casserole is done when cheese is melted and sauce is bubbling.
  11. Sprinkle with chopped parsley before serving for a pop of color.

Recipe credit: Eating Richly.

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