Vegetarian Pasta for Dinner

Pasta makes for a quick and easy vegetarian meal and is a healthy staple that you can dress it up hundreds of ways without getting bored. Kids are also very fond of Pasta. Get inspired by our collection of vegetarian and vegan pasta recipes.

An oven-baked pasta casserole recipe with ricotta cheese, tomatoes and spinach

This cheesy casserole is healthy enough that adults will approve, yet cheesy enough that kids will love it. Bake this delicious pasta at home with you kids helping in chopping basil, grating cheese etc.


  • 2 cups pasta (use penne, ziti or medium shells)
  • 1/2 cup loosely packed fresh basil, chopped
  • 1 cup fresh grated Parmesan cheese
  • 10-12 leaves of spinach, drained
  • 3 cloves garlic, minced
  • olive oil
  • 1 cup ricotta cheese
  • 1 small onion, chopped
  • 1 tablespoon balsamic vinegar
  • salt and pepper to taste
  • 2 large tomatoes, chopped
  • 1/2 cup Italian seasoned bread crumbs
  • 1 tablespoon olive oil


Cook pasta in lightly salted water according to package directions. Drain well.

Combine fresh chopped basil, Parmesan cheese and minced garlic with a small drizzle of olive oil, just enough to moisten. Stir in ricotta cheese.

In a bit of olive oil or a non-stick pan, heat onions until just soft, then reduce heat to medium low. Stir in balsamic vinegar and tomatoes and season with salt and pepper. Heat for another 3-4 minutes.

Pre-heat oven to 350 degrees and lightly grease a large casserole dish.

In a large bowl, combine cooked pasta with spinach, tomatoes and onions, then place in casserole dish.

Spoon ricotta mixture on top and spread into an even layer, Sprinkle bread crumbs on top then drizzle with one tablespoon of olive oil.

Bake in a pre-heated oven for 25-30 minutes, until lightly bubbly


Vegetarian Olive and Feta Pasta Recipe


  • 1 cup cooked spiral pasta
  • 1 cup chopped tomatoes
  • 1 clove chopped garlic
  • 1 cup cucumber, cut in half length wise, then sliced into 1/4 inch pieces
  • 1/2 cup chopped roasted red pepper
  • 1 6 ounce jar marinated artichoke hearts, drained and quartered
  • 2 tbsp canned black olives, chopped
  • 1 15.5 ounce can cannellini beans, drained and rinsed
  • 1 lemon, juiced
  • 3 tbsp olive oil
  • 1/4 cup crumbled feta cheese
  • salt and pepper, to taste


In a large bowl, combine tomatoes, garlic, cucumbers, red peppers, artichokes, olives, and cooked pasta. Add beans and gently mix.

Add lemon juice and olive oil. Adjust seasoning with salt and pepper. If time permits, let sit for 1 hour.

Sprinkle with feta cheese.



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