Vegetarian Pasta al Forno

Vegetarian pasta al forno is a comforting pasta bake loaded with vegetables, smothered in a cheese sauce, then tossed in a rich tomato sauce, and finally topped with mozzarella and baked to perfection. It's an easy meat-free recipe that can feed and please a crowd, and the best thing about it is that it's highly customizable.

Traditional pasta al forno is made with a meat sauce, but my version is vegetarian-friendly and perfect for those meatless Mondays. This is a vegetarian pasta bake that nobody can say no to, even meat-eaters.

The combination between the gruyere cheese sauce and rich tomato sauce is to die for, and because you're baking it in the oven with some fresh mozzarella on top, you'll end up with a bubbling hot plate of pasta that just screams comfort food.

The name of the pasta, "al forno," is just Italian for "baked in the oven," and there are dozens of variations out there. My vegetarian pasta al forno includes mushrooms and courgettes, but you can easily incorporate any other veggies you want, such as aubergines, for example.

How do you make vegetarian pasta al forno?

There are three steps to making this veggie pasta bake: boiling the pasta, making the tomato sauce, and making the cheese sauce.

Start by boiling the pasta for 3 minutes less than specified on the instructions on the package. The pasta will continue to cook in the oven, so it doesn't have to reach the al dente texture at this point.

Meanwhile, heat the olive oil in a large pan and fry the onion and garlic for a couple of minutes. Add the veggies, and continue to cook for 7-8 minutes until they soften. Next, add the oregano, fennel seeds, and basil and cook for another minute until fragrant. Finally, add the crushed tomatoes, a pinch of salt and pepper, lower the heat, and allow it to simmer for 10 minutes.

It's now time to make the cheese sauce in a separate saucepan. Start by melting the butter, then add the flour to make a roux. Start adding the milk slowly, whisking continuously, until it starts to thicken. Continue until you use all the milk. Next, add the gruyere cheese, nutmeg, and a pinch of salt and pepper. Continue to stir until the cheese has melted completely, then turn off the heat and set aside.

Add the pasta to a large oven dish and stir in the cheese sauce. Stir until coated well, then transfer the tomato sauce to the oven dish as well. Toss everything well and top with shredded fresh mozzarella.

Bake in the oven for 30 minutes until the mozzarella is melted and slightly golden.

Recipes notes and tips for the perfect penne al forno

• You can substitute gruyere cheese with taleggio or even cheddar.
• I typically make this pasta al forno with penne, but you can use any other type of short pasta, such as fusilli, rigatoni, or ziti.
• You can assemble this veggie pasta bake up to 8-10 hours before you bake it. Make it in the morning, for example, then just add the fresh mozzarella on top and bake it right before dinner.
• You can switch up the herbs any way you like, adding a mix of Italian herbs, for instance, or using a blend of dry basil and chilli flakes for a bit of a kick.
• If you don't want the pasta al forno to be meat-free, you can make it with Italian sausage or pancetta.
• It's very important not to overcook the pasta, so only boil it for a couple of minutes. It will continue to cook as it bakes in the oven. If you boil it too much before baking it, the pasta will be overcooked.
• Use a bit of reserved pasta water if you think there's not enough liquid when you toss the pasta in the tomato sauce.

If you liked this vegetarian pasta al forno, have a look at some of my other veggie pasta recipes:

Creamy Mushroom Alfredo Pasta Bake

Creamy Goat Cheese Pasta with Sun-Dried Tomatoes

One-Pot Gorgonzola, Walnut and Spinach Pasta (Pasta Gorgonzola e Noci)

Tagliatelle ai Funghi (Pasta with Mushrooms)

Looking for more delicious inspiration? Follow Skinny Spatula on Instagram, Facebook, and Pinterest!