Vegetarian Baked Pasta

A simple recipe adapted from You can serve this with a side of garlic bread too.



  • Pasta (suggested types: Rotini corkscrew, Farfalle bows, Campanelle, Penne work well)

  • Zucchini (you can also use broccoli)

  • Mushrooms

  • Garlic

  • Onion

  • Marinara sauce

  • Ricotta cheese

  • Mozzarella cheese

  • Italian herbs (ex. oregano and thyme)


  1. Pre-heat your oven to about 275 degrees.

  2. Boil your pasta until al dente. Drain and put back in your pot.

  3. Chop garlic and onion finely and set aside.

  4. Chop mushroom and zucchini finely and set aside. NOTE: Make sure veggies are finely chopped. It makes it easier for Shinobu to want to eat it.

  5. In a separate bowl, combine marinara pasta sauce and ricotta cheese. Mix well. Mixing in ricotta will help tone down the pungent tomato flavor (which Shinobu doesn’t love).

  6. Sauté your garlic and onions in olive oil. Add in your mushroom and zucchini, herbs and some salt and pepper to taste (you can also add red wine to help make everything a little more robust). Let this simmer for a while until everything is cooked in well and some of the water coming out of the vegetables has evaporated.

  7. Next, add in your marinara/ricotta sauce to the sautéed vegetables and fold it in well. Now you have your sauce!

  8. Pour this sauce mixture over your pasta and gently mix everything together. Add in mozzarella and, if needed, add salt and pepper to taste.

  9. Pour this into a baking dish and layer the top with mozzarella or whatever mild cheese of choice.

  10. Put the baking dish into your preheated oven for about 15 minutes or until the pasta starts to bubble and the top layer of cheese is fully melted.

  11. Remove and serve!