Tuscan Vegetarian Pasta

"A rustic and simple pasta dish that is light on calories and the budget but packed full of wonderful flavors. Quick and easy to prepare, this makes a complete meal with a warm slice of crusty bread and a chardonnay."
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Anonymous photo by Anonymous
photo by Anonymous photo by Anonymous
photo by May I Have That Rec photo by May I Have That Rec
Ready In:




  • Mix mushrooms, broccoli, spinach, pepper, and onion.
  • Spread on baking sheet.
  • Drizzle 1 T. olive oil and sprinkle liberally with seasonings.
  • Bake vegetables at 450 for ten minutes.
  • Boil pasta until "al dente".
  • Mix with mozzarella, vegetables, and sauce and transfer to casserole.
  • Drizzle remaining olive oil on top and coat top with Parmesan.
  • Bake at 450 for approximately 20 minutes.

Questions & Replies

  1. Does the pasta get baked with the veggies?
  2. Parmesan cheese is not vegetarian... I suggest you do your research on vegetarianism and veganism.
  3. can I prepare then freeze to bake later???
  4. Can I prepare this dish and store it in the fridge and bake the following morning?
  5. Can I cook this a day ahead? If yes, how would I store it and would I need to reheat it in the oven?


  1. My boyfriend upon seeing his plate said “There’s not even any meat in it.” And then proceeded to eat 2 helpings. Approved by the carnivore himself. Will definitely be a staple in our house from now on.
  2. I love this recipe I'm only 11 and made it myself and my mom bought spinach and a kale mix but it tasted so good and I also used zucchini
  3. I don't understand how people can review a recipe when they have made changes to it. It is one thing to review the recipe if you have made it as written and then add changes you made the subsequent times you made it. Those of us who read the reviews want to know what you thought of the recipe as written. This one was fantastic as written. I wouldn't make a change.
  4. I have now made this recipe three times, and I will definitely make it again. I adjusted the seasonings to 2 tbs herbes de provence and just a little under 1 tbs salt. Delicious.
  5. I left off the mushrooms as I am allergic. It was very easy and tasted good


  1. I CHOP mushrooms because I don't like the texture and I add more sauce or herbes de provence. but I mix the veggies and sauce first so am able to taste the flavor to modify it before I mix it to the pasta
  2. I used a total of 2.5 cups of sauce and found it to be restaurant quality.
  3. I made pasta sauce from scratch, and cooked onions and garlic in the sauce.
  4. Add more spinach and tomato sauce.



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