Creamy Baked Pasta with Zucchini and Mushrooms Recipe

This Creamy Baked Pasta with Zucchini and Mushrooms combines sautéed mushrooms, onions, and zucchini with a jar of tomato sauce, cubed cream cheese for richness, and plenty of melted mozzarella for a gooey, satisfying bake.

Creamy Baked Pasta is the Ultimate Comfort Food

Baked pasta is a classic comfort dish—warm, cheesy, and easy to make. This version uses penne tossed with a simple vegetable sauté and a creamy tomato-cheese sauce, then baked until bubbly and golden.

The recipe feeds about eight and is budget-friendly: cook pasta, sauté fresh vegetables with garlic and olive oil, then mix everything with cream cheese, sour cream, a jar of marinara (or your favorite tomato sauce), and shredded mozzarella. Bake in a 9×13 dish for a crowd-pleasing casserole that’s both hearty and approachable.

Recipe Ingredients

• Penne pasta: 3 cups (about 8 oz dry)
• Olive oil: 1 tablespoon for sautéing
• Yellow onion: 1 small, diced
• Garlic: 3 cloves, minced
• Zucchini: 1, sliced into thin half-moons
• Mushrooms: 2 cups sliced (Baby Bella or button)
• Salt and pepper: to taste
• Cream cheese: 8 oz, cubed and at room temperature
• Sour cream: 8 oz
• Tomato-based pasta sauce: 1 jar (24 oz)
• Mozzarella: 8 oz shredded, divided
• Dried Italian seasoning: 1 teaspoon
• Dried basil: 1/2 teaspoon
• Chopped fresh parsley: optional, for garnish

How to Make this Creamy Baked Pasta

1. Preheat and prepare: Preheat the oven to 375°F. Grease a 9×13 baking dish with cooking spray and set aside.
2. Cook the pasta: Boil the penne according to package directions. Drain and return to the pot.
3. Sauté the vegetables: While pasta cooks, heat olive oil in a large skillet over medium-high heat. Cook diced onion about 3 minutes, add minced garlic and cook 15 seconds, then add zucchini and mushrooms. Season with salt and pepper and sauté until just tender, about 5 minutes.
4. Combine: To the drained pasta add the cooked vegetables, cubed cream cheese, sour cream, the jar of pasta sauce, half the shredded mozzarella, Italian seasoning, and dried basil. Stir until the cheeses have softened and the mixture is well combined. Taste and adjust salt and pepper if needed.
5. Assemble and bake: Pour the pasta mixture into the prepared baking dish. Sprinkle the remaining mozzarella evenly on top. Bake at 375°F for 20–25 minutes, until bubbly and the cheese is melted and lightly golden. Let stand 8–10 minutes before serving.
6. Serve: Garnish with chopped fresh parsley if desired and serve warm.

Tips for the Best Baked Pasta

• Under-cook slightly for firmer pasta: If you prefer a more al dente texture, cook the pasta 1–2 minutes less than the package recommends before mixing and baking.
• Broil for a golden top: If the cheese isn’t browning to your liking, switch the oven to broil for the last 1–2 minutes—watch closely so it doesn’t burn.
• Add protein if desired: Stir in 1/2 lb cooked ground beef, Italian sausage, or diced cooked chicken before baking to make the dish heartier.

What Goes with Baked Pasta?

• Serve with simple breadsticks or crusty bread and a green salad for a quick weeknight meal.
• For a heartier accompaniment, warm a homemade or store-bought loaf such as spinach and feta no-yeast bread.
• Finish the meal with fresh fruit like grapes or melon for a light, refreshing contrast.

How to Store and Reheat Leftovers

• Refrigerate: Store leftovers tightly covered in the refrigerator for 3–5 days.
• Freeze: Cool completely, then pack individual portions in airtight freezer bags or containers, removing as much air as possible. Freeze up to 2 months.
• Reheat: Thaw if frozen. Reheat covered in a 350°F oven for about 15–20 minutes, or until heated through. You can also reheat single portions in the microwave, covered, until warm.

5 from 7 votes

Creamy Pasta Bake with Zucchini and Mushrooms

by Katerina | Easy Weeknight Recipes

A crowd-pleasing bake of penne, sautéed vegetables, tomato sauce, and melting cream cheese and mozzarella.

Prep Time: 15 minutes

Cook Time: 25 minutes

Servings: 8

Ingredients

• 3 cups dry penne pasta
• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 zucchini, cut into half moons
• 2 cups sliced mushrooms
• Salt and fresh ground pepper, to taste
• 8 ounces cream cheese, room temperature, cubed
• 8 ounces sour cream
• 1 jar (24 ounces) tomato-based pasta sauce
• 8 ounces shredded mozzarella, divided
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon dried basil
• Chopped fresh parsley for garnish, optional

Instructions

• Preheat oven to 375˚F and grease a 9×13 baking dish.
• Prepare pasta according to package directions; drain and return to the pot.
• Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook about 3 minutes. Stir in garlic and cook 15 seconds.
• Add zucchini and mushrooms, season with salt and pepper, and cook about 5 minutes until just tender, stirring frequently.
• Combine the cooked vegetables with the pasta, cream cheese, sour cream, pasta sauce, half the mozzarella, and the dried seasonings. Stir until cheeses are incorporated and mixture is well combined. Taste and adjust seasoning.
• Transfer to the prepared baking dish, top with remaining mozzarella, and bake 22–25 minutes until bubbly and cheese is melted.
• Remove from oven and let rest 8–10 minutes. Garnish with fresh parsley and serve.

Nutrition

Calories: 447kcal
|
Carbohydrates: 42g
|
Protein: 16g
|
Fat: 24g

Nutritional info is an estimate and provided as a courtesy. Values may vary based on ingredients and portion sizes.