This One Pot Vegetarian Pasta Casserole is made entirely in one pan or skillet. It is made with lots of veggies and cheese that is baked off until golden.
I have a filling and comforting one pot vegetarian casserole today for this week’s ‘One pot dishes‘ theme. My whole family loves pasta (though in different ways) and I am always looking for different pasta dishes. So this one pot pasta dish is my latest trial that was quite tasty and my new favorite.
I was taught to cook pasta in lots and lots of boiling water. So making pasta dishes always involved 2 pots. But when I saw some one pot pasta dishes in Cooking Light magazine, I was intrigued and I bookmarked them. I didn’t get a chance to try until I picked up this theme. 
So there’s no need for for a big pot of boiling water to make this dish. All this recipe needs is a big skillet that is oven safe and that’s it, everything goes into the skillet, cooked and straight to the table. This one-dish recipe minimizes kitchen prep, cleanup and delivers maximum flavor.
I used whole wheat pasta and this is probably one of the few recipes I really enjoyed the nutty and chewy texture wholewheat pasta lends. Regular pasta can also be used in the dish, just make sure to reduce the cooking time.
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One-Pot Baked Penne with Eggplant
- Total Time: 35 minutes
- Yield: 3 servings 1x
Description
Enjoy a hearty and wholesome weeknight dinner with this easy one-pot pasta bake. Tender eggplant and savory soy granules are baked in a rich marinara sauce for a truly satisfying casserole.
Ingredients
- 1 cup (237ml) wholewheat pasta (such as penne)
- 1 small onion (finely diced)
- 1 small carrot (peeled and finely diced)
- 1 medium eggplant (diced)
- 1/2 cup (118ml) soy granules aka TVP (optional,soaked in hot water for 10 minutes,then drained and squeezed)
- 1 cup (237ml) marinara sauce (homemade or storebought)
- 2 teaspoons (10ml) olive oil
- 1 garlic clove (finely minced)
- 1 teaspoon (5ml) dried Italian seasoning
- 1/4 teaspoon (1.2ml) crushed red pepper
- 1 1/2 cups (355ml) vegetable stock
Instructions
- Preheat oven to 350°F (177°C).
- Heat oil in an oven-safe sauté pan over medium heat. Add the onions, carrot, and garlic; cook, stirring frequently until the vegetables are tender, about 4-5 minutes.
- Stir in the eggplant and the soy granules. Cover and cook until the eggplant is tender and soft, about 6-8 minutes.
- Add Italian seasoning, crushed red pepper, and salt (note: salt quantity is not specified in the raw instructions, so use salt to taste).
- Stir in the vegetable stock, marinara sauce, pasta, and 2 tablespoons (30 ml) basil. Bring the mixture to a boil; cook for 10-12 minutes or until the pasta is almost cooked, stirring frequently.
- Top with grated mozzarella and Parmesan cheese. Bake for 12-15 minutes or until pasta is done.
- Sprinkle with the remaining 1 tablespoon (15 ml) basil and serve.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian-American
Frequently Asked Questions
Can I use regular pasta instead of whole wheat pasta in the One Pot Veggie Casserole?
Yes, you can use regular pasta; just remember to reduce the cooking time as it cooks faster than whole wheat pasta.
What types of vegetables work best in this casserole?
You can use a variety of vegetables such as bell peppers, zucchini, and spinach, depending on your preference and what you have on hand.
Is it necessary to have an oven-safe skillet for this recipe?
Yes, an oven-safe skillet is essential because the casserole is baked in the same skillet after cooking the ingredients on the stovetop.
