A vegetarian pasta bake full of veggies and cheesy goodness. This Cheesy Mushroom and Zucchini Pesto Pasta Bake is the ultimate combination of creamy, cheesy, and vibrant flavors, perfect for any weeknight dinner or special occasion!
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I love the mushroom and zucchini combo. It's one I use very often in pasta sauces, quiches or lasagna, like my White Lasagna with Mushrooms and Zucchini. The addition of basil pesto, either homemade pesto or store-bought, helps to blend all the flavors together and give the pasta more flavor and savoriness.
The final touch of grated cheese, which melts and gives to the pasta a heart of delicious cheesiness. While the freshly grated Parmigiano on top makes the crunchy nutty crust which is always my favorite part.
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🧾 Ingredients
- Pasta: Choose a short pasta like penne, fusilli, or rigatoni that holds the sauce well. Whole-grain or gluten-free options also work beautifully.
- Mushrooms: Opt for cremini, button, or portobello mushrooms for a rich, earthy flavor. Slice them thin for even cooking.
- Zucchini: Adds a fresh, slightly sweet note to the dish. Dice it into small cubes for even distribution.
- Pesto: Use a high-quality store-bought or homemade basil pesto for the best flavor. You can experiment with other types of pesto like sun-dried tomato pesto or arugula.
- Grated Cheese: Use cheese like cheddar or mozzarella. Melts beautifully and creates a gooey, cheesy topping.
- Parmesan Cheese: Adds a salty, nutty depth to the dish. Grate fresh Parmesan if possible.
- Heavy Cream: Helps create a creamy sauce base that ties the dish together. For a lighter version, substitute with milk.
- Garlic: Enhances the overall flavor with its savory kick.
- Spinach: Use fresh or frozen spinach to add an extra veggie.
🍳 Substitutions
- Pasta: Use whole-wheat, chickpea, or lentil pasta for extra fiber and protein. Spiralized zucchini can be used for a low-carb option.
- Mushrooms: Swap with eggplant, bell peppers, or even spinach if mushrooms aren't your favorite.
- Zucchini: Replace with yellow squash or broccoli florets for a similar fresh flavor.
- Pesto: Try vegan pesto, walnut pesto, or red pepper pesto for different flavor profiles.
- Cheese: Use dairy-free mozzarella or nutritional yeast for a vegan-friendly option.
- Heavy Cream: Substitute with coconut cream, oat cream, or almond milk for a dairy-free alternative.
🥣 Variations
- Protein Boost: Add cooked chicken, shrimp, or crumbled sausage for a hearty upgrade.
- Vegan Version: Use vegan cheese, plant-based pesto, and coconut cream to make the dish vegan-friendly.
- Extra Veggies: Incorporate roasted cherry tomatoes, or kale for additional nutrients.
- Crunchy Topping: Sprinkle breadcrumbs or crushed nuts mixed with a bit of olive oil over the cheese for a crispy topping.
- Gluten-Free: Choose gluten-free pasta and ensure the pesto is certified gluten-free.
The steps to make a perfect pasta bake
Baked pasta or pasta bake is one of the Italian traditional staple food. A Sunday lunch meal that the whole family loves and enjoys. Traditionally served in the center of the table in its piping hot baking dish to share, or more unconventionally served in individual cocotte.
The classic version is with Tuscan Ragù sauce and Béchamel (white sauce), called "Pasta al Forno", a quicker version of the traditional Lasagna, let's say. But you can do baked pasta with almost any sauce. These are the basic guidelines:
- Don't overcook the pasta. Cook the pasta 3-4 minutes less than usual. The pasta will continue cooking in the oven so it will come out perfectly al dente.
- The sauce should be as creamy as possible, to unify all the ingredients and flavors. You can use a cream-based or tomato-based sauce or use pesto or puréed veggies.
- You can add any vegetables, but you need to cook it first. Either roast it or sauté it, as long as it's well cooked and seasoned.
- You can add meat like sausages, bacon, ham to give more flavor and saltiness. Cook if first, either together with the vegetables or by itself. Just be careful with the seasoning to avoid over-salting the dish.
- Add cheese. Any kind of cheese, as long as it melts and becomes creamy and delicious. But even crumbly cheeses like Feta could be a nice addition if paired with the right ingredients.
- Top the casserole with abundant freshly grated Parmesan cheese to give it a nice crunchy and nutty crust.
❄️ Storage & Reheating
Fridge: Store leftovers in an airtight container for up to 3-4 days. Let the dish cool completely before sealing it to maintain freshness.
Freezer: This pasta bake is freezer-friendly! Place cooled portions in a freezer-safe container or wrap the entire baking dish tightly with foil. Store for up to 2 months.
Reheating:
- Oven: Preheat to 350°F (175°C). Cover the dish with foil to prevent the cheese from drying out, and bake for 15-20 minutes until heated through.
- Microwave: Place a portion on a microwave-safe plate and heat on medium power for 2-3 minutes, checking halfway to ensure even heating.
💭 Recipe FAQs
Yes! Assemble the pasta bake, cover it with foil, and store it in the fridge for up to 24 hours before baking. When ready to bake, add 5-10 minutes to the cooking time.
Yes, simply double the ingredients and use a large baking dish or multiple single portion baking dishes.
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If you tried this recipe, please take a moment to rate it and share your thoughts in the comments. Your feedback means a lot to me! ★★★★★
📖 RECIPE
Ingredients
Method
- Preheat the oven to 200°C (390°F).
- Cut the zucchini into small cubes. Drizzle a pan with olive oil and sauté the zucchini for about 5 minutes, until lightly browned and translucent. Season with salt and black pepper.
- Remove the zucchini from the pan and set them aside. In the same pan, drizzle a little bit more of oil and add the garlic and the chopped cremini mushrooms.
- Sauté the mushrooms for about 5 minutes until they start to brown, then pour the white wine and let it evaporate completely. Add the spinach and cover with the lid until they are completely thawed. Turn down the heat if necessary.
- Add the cream, mix well and season with salt and black pepper. Remove from heat and set aside.
- Toss the pasta in a large pot of salted boiling water. Drain it 3-4 minutes before cooking time.
- In a large bowl or in the same pot, mix the pasta with the zucchini, mushrooms and spinach. Add the pesto and grated cheese and mix well.
- Transfer the pasta into individual cocottes or into a baking dish. Butter the dish before adding the pasta.
- Sprinkle abundant Parmigiano cheese on top to get a nice crispy crust and bake in the preheated oven for about 15-20 minutes. Turn on the broiler for a couple of minutes if necessary, to get the crust.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Notes
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gab says
it turned out delicious even without the white wine. i used fresh spinach and blanched it. i squeezed out the water, and added it to the cooked mushrooms. it turned out great. thank you!
Jessica Montanelli says
Thank you! I'm glad you enjoyed it! 🙂
Lidija says
Soo delicious! I used mascarpone and chestnut mushrooms and didn't add the wine (at least not in the pot 🙂 )
It should be enough for 4 persons, but me and hubby devoured it all :))
Laur says
Great recipe! Scales well. Used shreaded Mexican blend cheese: worked fine.
Takes about an hour of active time in the kitchen for a 4 serving size. Most of the time used to evaporate the wine.
Jessica - Cooking my Dreams says
Hi Laur, thank you so much for your comment! I'm glad you liked it 🙂