Baked Vegetarian Pasta Recipes

Baked pasta in Europe, is considered the Queen of the Table for those special family meals. This tastefully baked vegetarian pasta food is not really a quick dish to prepare although it is very easy and pleasant to cook. It is necessary to precook the ingredients in advance, in some cases including the pasta. Some baked vegetarian recipes for pasta can be made a day ahead. In most of the cases, it takes about an hour for the preparation. It is a pleasure to take the dish from the oven, smell the aroma, place it in the center of the table and see the satisfied faces around.

Baked pasta can consist of:

Layers of different ingredients.
Stuffed Pasta.
Or all ingredients tossed together.

All of them have something in common which is the baking process involves thoroughly heating all the ingredients as one dish for the necessary time to provide a crisp surface just before serving. When preparing Baked pasta, different types of sauces and ingredients can be used, such as meat, fish, cheese, vegetables, herbs, spices and the most important of them all pasta.

Baked Gnocchi and Cheese.

Baked Gnocchi are little dumplings. Sometimes they are as tiny as peas but never bigger than a mouthful.
Traditionally based on semolina flour, ricotta cheese or potato, they are now made with different grains such as buckwheat, and vegetables including pumpkin and artichokes. Although nearly always served with a sauce as a first course, they make a good companion. Once made, they should be cooked and eaten as quickly as possible.


Serves: 4
Preparation Time:10 minutes
Total Cooking Time:15 minutes


500gr (1lb) of fresh potato gnocchi
30gr (1oz) of butter, chopped
1 tablespoon of chopped fresh parsley
100gr (3 1/2oz) of fontina cheese, sliced
100gr (3 1/2 oz) of provolone cheese, sliced


Preheat the oven to moderately hot 200 degrees C (400 degrees F/Gas 6). Cook the fresh gnocchi in batches in a large pan of boiling water for about 2 minutes or until the gnocchi rise to the surface. Carefully remove from the pan with a slotted spoon and drain well.

Put the gnocchi in a lightly greased ovenproof dish. Scatter with the butter and parsley. Lay the fontina and provolone cheeses over the top of the gnocchi.

Season with sea salt and cracked black pepper. Bake for 10 minutes or until the cheese has melted

Filled Cannelloni - Cannelloni Ripieno

Cannelloni ripieno means Filled Cannelloni in Italian. This is one of my favorite recipes. If you have a short time for cooking, make this recipe on the weekend and keep it in the fridge. Just heat it in the microwave during the week and serve. The longer it stays in the fridge the tastier it becomes.

This is, without doubt, the most famous traditional Italian recipe in Tuscan and Umbria Italian region. The filling can vary from region to region, but this is the most well known around the world, I'm referring to FILLED CANNELLONI WITH MEAT AND SPINACH.

Serves: 6
Preparation Time:45 minutes
Total cooking time: 1 hour 10 minutes


1 tablespoon of olive oil
1 onion, chopped
1 clove of garlic, crushed
500gr (1Lb) of beef mince
250gr (8oz) packet of frozen spinach thawed
3 tablespoons of tomato paste (tomato purge, double concentrate)
1/2 cup (125gr 4oz) of ricotta cheese
1 egg
1/2teaspoon of ground oregano


1 cup (250 ml - 8 fl oz) of milk
1 sprig of fresh parsley
5 peppercorns
30 g (l oz) of butter
1 tablespoon of plain flour
1/2 cup (125 ml-4 fl oz) of cream


425 g (14 oz) can of tomato purïe
2 tablespoons of chopped fresh basil
l clove of garlic, crushed
1/2 teaspoon of sugar
12-1 5 instant cannelloni tubes
1 cup (150 gms- 5 oz) of freshly grated mozzarella cheese
1/2 cup (50 gms - 1 3/4 oz) of freshly grated Parmesan


To prepare Filled Cannelloni, preheat the oven to moderate 180 degrees C (350 degrees F/Gas 4). Lightly oil a large shallow ovenproof dish, then set aside.

To make the beef and spinach filling, heat the oil in a frying pan, add the onion and garlic and stir over low heat until the onion is tender. Add the mince and brown well, breaking up with a fork as it cooks. Add the spinach and tomato paste. Stir for 1 minute and then remove from the heat. In a small bowl, mix the ricotta, egg, oregano and salt and pepper, to taste. Stir the mixture through the mince until combined.Set aside.

To make the Bechamel Sauce, combine the milk, parsley, and peppercorns in a small pan, bring to the boil. Remove from the heat and allow to stand for 10 minutes. Strain, discarding the flavoring. Melt the butter in a small pan over low heat, add the flour and stir for 1 minute, or until smooth. Remove from the heat and gradually stir in the strained milk. Return to the heat and stir constantly over medium heat until the sauce boils and begins to thicken. Reduce the heat, simmer for another minute then stir in the cream, add salt and pepper to taste.

To make the tomato sauce, stir all the ingredients in a pan until combined. Bring to the boil, reduce the heat and vintner for 5 minutes. Season, to taste, with salt and pepper.

Filled Cannelloni process: Spoon the beef and spinach filling into a piping bag and fill the cannelloni tubes or use a teaspoon.

Spoon a lithe of the tomato sauce in the base of the casserole dish, arrange the cannelloni on top.

Pour the bechamel sauce over the cannelloni, followed by the remaining tomato sauce. Sprinkle the combined cheeses over the top. Bake, uncovered. for 35-40 minutes or until golden.

Serve this Filled Cannelloni with a mixed green salad or Steam some vegetables such as broccoli or beans, if desired.
Baked Vegetarian Pasta Recipes Baked Vegetarian Pasta Recipes Reviewed by Debby Peters on November 21, 2017 Rating: 5
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