Imagine pizza and pasta had a ridiculously delicious baby—and it grew up into your new weeknight MVP.

This Vegetarian Pizza Pasta Bake delivers the saucy, cheesy pull of a deep-dish pie with the comfort of a bubbling casserole.

It’s fast to prep, big on flavor, and sneaks in a pile of veggies without losing the fun.

One pan, crowd-pleasing, and totally reheat-friendly—what more are we negotiating for here?

The Magic in This Recipe

This bake captures everything you want from pizza—cheese, tangy sauce, smoky “pepperoni-esque” notes—without any meat.

The trick? Layered flavors: roasted veggies, umami from olives and mushrooms, and an herby marinara that does the heavy lifting.

Rigatoni or penne grip the sauce, while a double-cheese strategy (mozzarella + Parmesan) brings that gooey, golden top.

Finish with a basil shower and you’ve got a bistro-level casserole with zero complicated steps.

Vegetarian Pizza Pasta Bake: Weeknight Hero, Party Legend

Recipe by Wendy CarterCourse: Dinner

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

520

kcal

Your Pantry Guide

12 ounces rigatoni or penne
2 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 cup bell peppers, diced (mix of red and green for “pizzeria vibes”)
8 ounces cremini mushrooms, sliced
1 cup cherry tomatoes, halved
1/2 cup black olives, sliced
1 jar (24 ounces) marinara or pizza sauce (preferably low-sugar)
1 teaspoon dried oregano
1 teaspoon Italian seasoning
1/2 teaspoon red pepper flakes (optional but recommended)
1/2 teaspoon smoked paprika (for “pepperoni-ish” depth)
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper, to taste
2 cups shredded low-moisture mozzarella
1/2 cup grated Parmesan (or vegetarian rennet hard cheese)
1/2 cup ricotta (optional but amazing pockets of creaminess)
Fresh basil, torn, for garnish

Step-by-Step Instructions

Boil the pasta: Salt a large pot of water until it tastes like the sea. Cook rigatoni until just shy of al dente (1–2 minutes under package time). Drain and set aside.
Sauté the veg: In a large skillet, heat olive oil over medium. Add onion and peppers; cook 4–5 minutes until softened. Stir in mushrooms; cook until they release moisture and brown slightly, 5–6 minutes. Add garlic for the last minute.
Build the sauce: Stir in marinara, cherry tomatoes, olives, oregano, Italian seasoning, red pepper flakes, smoked paprika, salt, and pepper. Simmer 3–4 minutes so flavors marry. Taste and adjust seasoning.
Cheesy assembly: Combine the pasta and sauce in the skillet (or a large bowl if the skillet’s small). Fold in 1 cup mozzarella and half the Parmesan. If using ricotta, dot spoonfuls throughout—think surprise cheese landmines.
Transfer to bakeware: Spread into a 9×13-inch baking dish. Top with remaining mozzarella and Parmesan. Optional: sprinkle extra oregano and a pinch of red pepper flakes for a pizzeria finish.
Bake: 375ºF (190ºC) for 20–25 minutes, until bubbling and the cheese is melted with golden freckles. For extra bronzing, broil 1–2 minutes—watch it like a hawk.
Finish and serve: Rest 5 minutes so it sets (and you don’t scorch your taste buds). Shower with torn basil. Serve hot.

Storage Made Simple

Fridge: Cools to room temp, then store in airtight containers for 4 days.
Freezer: Portion into freezer-safe containers; freeze up to 2 months. Thaw overnight in the fridge.
Reheat: Microwave individual portions 2–3 minutes, or oven at 350°F (175°C) for 15–20 minutes, covered with foil. Add a splash of water if it seems dry.

Benefits of This Recipe

High satisfaction, low stress: Pantry-friendly, minimal chopping, big payoff.
Veg-forward without trying too hard: Mushrooms, peppers, tomatoes—fiber and antioxidants sneak-in for the win.
Budget-friendly: Feeds six with basic ingredients.
Your wallet is applauding, FYI.
Flexible: Works with what you have; handles swaps like a champ.
Make-ahead approved: Assemble earlier, bake later. Hello, future you.

Nutrition Stats

Per serving (estimate for 1/6 of recipe): 520 calories, 20g protein, 60g carbs, 20g fat, 6g fiber, 1,150mg sodium.

Protein: Mozzarella, Parmesan, and ricotta deliver satisfying satiety.
Carbs: Pasta fuels workouts and weeknights alike; choose whole-wheat to boost fiber.
Fat: Primarily from cheese and olive oil; balances flavor and texture.
Sodium watch: Jarred sauces and olives add salt—opt for low-sodium sauce if needed.

Pitfalls to Watch Out For

Mushy pasta: Undercook before baking. Overcooked pasta will ghost your texture.
Watery casserole: Fully sauté mushrooms to evaporate moisture; don’t skip the simmer.
Bland sauce: Taste and season.
A pinch of salt and red pepper can wake it up instantly.
Rubbery cheese: Don’t over-broil; aim for melted with light browning.
Dry leftovers: Reheat with a splash of water or extra sauce. Problem solved.

Alternatives

Gluten-free: Use sturdy GF pasta (brown rice or corn blend) and undercook by an extra minute.
Vegan: Swap mozzarella/Parmesan for plant-based shreds; use vegan ricotta or tofu ricotta. Check sauce for hidden dairy.
High-protein: Add white beans or lentil pasta.
Sneaky and effective.
Extra veg: Fold in spinach, zucchini, or roasted cauliflower. Roast watery veg first for best texture.
Spice-lovers: Add Calabrian chili paste or more red pepper flakes. You do you.
Margherita vibe: Use fresh mozzarella coins and extra basil.
Simple, classy, undefeated.

FAQ

Can I assemble this ahead of time?

Yes. Assemble up to the cheese topping, cover, and refrigerate up to 24 hours. Bake straight from the fridge, adding 5–10 extra minutes.

If very cold, let it sit at room temp 15 minutes first.

What pasta shape works best?

Short, ridged shapes like rigatoni, penne, or ziti hold sauce and cheese best. Smooth shapes can be slippery and less satisfying, IMO.

How do I make it less salty?

Choose low-sodium marinara, rinse olives, and reduce Parmesan by a couple tablespoons. You can also add a handful of unsalted spinach to balance saltiness.

Is fresh mozzarella okay?

Yes, but blot excess moisture and combine with some low-moisture mozzarella to keep the top from puddling.

Can I add more protein without meat?

Absolutely—stir in a can of rinsed white beans or use chickpea/lentil pasta.

It boosts protein and fiber without changing flavor much.

To Sum It Up

This Vegetarian Pizza Pasta Bake is comfort with a strategy: bold sauce, layered veg, and a melty cheese crown that brings everyone back for seconds.

It’s easy to build, easy to tweak, and even easier to stash for leftovers.

When you want the spirit of pizza and the heart of pasta in one pan, this is the move—and yes, it tastes even better than it sounds.

Vegetarian Pizza Pasta Bake: Weeknight Hero, Party Legend

The Magic in This Recipe