Vegan Pizza Pasta Casserole
User Reviews
5
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Prep Time
20 mins
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Cook Time
45 mins
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Total Time
1 hr 5 mins
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Servings
6 servings
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Calories
460 kcal
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Course
Main Course
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Cuisine
American, Italian-American Fussion
Vegan Pizza Pasta Casserole
Description
The Vegan Pizza Pasta Casserole uses dry pasta cooked nearly to al dente, then combined with a flavorful tomato-based marinara sauce and sautéed vegetables including onion, button mushrooms, and bell pepper. Thin slices of vegan pepperoni add a rich and savory component, complementing the black olives and Italian seasonings such as oregano, garlic powder, and red pepper flakes to provide a hint of spice. After folding in shredded vegan mozzarella, the mixture is placed in a casserole dish and baked to meld the flavors and melt the cheese, forming a warm, satisfying dish with a pizza-inspired taste.
The varied texture comes from tender pasta and vegetables softened by sautéing, combined with the gooey vegan cheese topping and scattered slices of vegan pepperoni that add bite and flavor contrast. This dish is convenient for larger meals or meal prep, as it reheats well and combines familiar pizza ingredients with pasta to deliver a comforting casserole.
Storage notes suggest leftover casserole can be refrigerated for up to five days or frozen for up to one month, making it helpful for planning meals. The vegan pepperoni provides much of the distinctive flavor, so substitutions should consider that to maintain the intended savory profile.
Ingredients
- ½ batch vegan pepperoni see Notes; about 7 ounces, or use store-bought
- 1 tablespoon olive oil omit if using store-bought pepperoni
- 12 ounces dry pasta such as rotini or ziti
- 1 (25 oz) jar marinara sauce
- 1 small onion chopped
- 6 ounces button mushrooms sliced
- 1 bell pepper any color, chopped
- ½ teaspoon oregano dried
- ½ teaspoon garlic powder
- ¼ teaspoon red pepper flakes
- approx. ⅓ cup black olive sliced
- 2 cups mozzarella cheese about 6 ounces, vegan, shredded
- salt
- black pepper
- ½ cup water boiling
Instructions
- If using homemade seitan pepperoni, slice it thinly, place in a bowl and drizzle with olive oil. Toss to coat, and set aside.
- Preheat the oven to 375 degrees F, and lightly oil a 13x9 casserole dish.
- Bring a large pot of salted water to a boil, and cook pasta for 2 minutes less than indicated on the package. Drain in a colander. While the pasta is cooking, move on to step 4.
- Preheat a saute pan over medium heat. Cook the onion, mushrooms, and bell pepper for 5 to 7 minutes or until the moisture from the mushrooms has evaporated. Add the oregano, garlic powder, pepper flakes, and a generous pinch of salt and pepper. Cook for another minute and remove from heat.
- Return the pasta to the pot and combine with marinara, sauteed veggies, olives, and a pinch of salt and pepper. Fold in the pepperoni slices, reserving a handful to decorate the top of the dish if desired. Cook the pasta mixture over medium heat just until hot, about 2 minutes.
- Spoon half of the pasta mixture into the prepared dish. Add a generous layer of shredded cheese, about 1 cup, followed by the rest of the pasta. Drizzle the boiling water into the dish (this helps the cheese melt).
- Top with reserved pepperoni and remaining cheese, and cover the dish tightly with foil. Bake for 25 to 30 minutes or until the cheese is melted. Serve hot.
Notes
- Vegan pepperoni is a key flavor component; if substituting, aim for about 4–5 servings of similar product to maintain the dish's taste.
- Leftover casserole can be refrigerated for up to five days or frozen for one month, making it suitable for make-ahead meals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 460 kcal
% Daily Value*
| Calories | 460kcal | 23% |
| Carbohydrates | 68g | 23% |
| Protein | 21g | 42% |
| Fat | 12g | 18% |
| Cholesterol | 0mg | 0% |
| Fiber | 6g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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