Sunday Creamy Tomato Vegetable Casserole

Name: Sunday Creamy Tomato Vegetable Casserole
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Ingredients: 2 tablespoons olive oil; 1 onion, chopped; 2 cloves garlic, minced; 2 cups fresh spinach; 1 red bell pepper, diced; 1 zucchini, diced; 1 cup frozen peas; 1 (14.5 oz) can diced tomatoes; 2 cups tomato sauce; 1 teaspoon dried basil; 1 teaspoon dried oregano; Salt and pepper to taste; 2 cups cooked pasta (any shape); 1 cup shredded mozzarella cheese

Highlighted under: Modern Comfort Food Favorites

I love cozy Sundays, and what better way to spend them than with a warm, creamy tomato vegetable casserole! Each bite is a delicious mix of seasonal vegetables enveloped in a rich tomato sauce. It’s a recipe I usually whip up when my friends come over or when I'm craving something hearty yet healthy. This dish is easy to prepare and always garners compliments, making it a weekly staple in our household. Plus, the leftovers are fantastic for lunch the next day!

Created by

Cassandra Reed

Last updated on 2026-01-14T01:17:35.518Z

Making this casserole is always a labor of love for me. The process starts with a simple sauté of garlic and onions, which creates a fragrant base. I've learned that allowing the vegetables to cook down slightly before adding the tomatoes enhances their natural sweetness, resulting in deeper flavor.

One of my favorite tips is to use a mix of fresh and frozen veggies. Fresh veggies provide that crunch, while frozen ones are super convenient and packed with nutrients. The combination truly elevates the dish, making it a solid hit at every gathering.

        Reasons You'll Love This Recipe
        Creamy texture that comforts the soul
Healthy and packed with vibrant vegetables
Quick to prepare, making it perfect for any day of the week

      

Vegetable Selection Tips

When preparing your Sunday Creamy Tomato Vegetable Casserole, the selection of vegetables is key to achieving the best flavor and texture. Fresh seasonal vegetables not only enhance the dish’s vibrant colors but also contribute essential nutrients. For this recipe, I love using ripe zucchini and sweet bell peppers. If either of these isn’t in season, feel free to swap in other favorites like eggplant or asparagus, which work wonderfully with the creamy tomato base.

Another point to consider is the choice of spinach. Fresh spinach wilts beautifully and adds a mild flavor, while frozen spinach can be used in a pinch. If using frozen, make sure to thaw and drain it thoroughly to avoid excess moisture in the casserole. Ensuring the right vegetable consistency will lead to a pleasantly textured dish.

Baking and Layers

The baking process is just as crucial as the preparation. Preheating your oven to 375°F (190°C) ensures that the mozzarella cheese melts evenly, creating that beautiful bubbly top. If you notice the cheese browning too quickly, simply cover the dish loosely with aluminum foil to prevent over-browning while allowing the casserole to finish baking.

Layering your casserole is also an essential technique. Pour half of the vegetable and sauce mixture in the greased baking dish, then add a layer of pasta before topping with the remaining sauce. This ensures even distribution of flavors and prevents any dry spots, allowing each bite to be rich and satisfying.

Ingredients

Gather these fresh ingredients to create a wholesome dinner everyone will love.

Ingredients

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 cups fresh spinach
1 red bell pepper, diced
1 zucchini, diced
1 cup frozen peas
1 (14.5 oz) can diced tomatoes
2 cups tomato sauce
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
2 cups cooked pasta (any shape)
1 cup shredded mozzarella cheese

Mix everything together and let the flavors meld for a delightful meal!

Instructions

Follow these steps to create a delicious casserole bursting with flavor.

Prepare the Vegetables

In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, cooking until softened, about 5 minutes.

Add Remaining Vegetables

Stir in spinach, bell pepper, zucchini, and frozen peas, cooking until the vegetables are tender, about 7 minutes.

Combine with Tomato Sauce

Add the diced tomatoes, tomato sauce, dried basil, and oregano to the skillet. Season with salt and pepper, and let simmer for 10 minutes.

Mix with Pasta

In a large bowl, combine the cooked pasta with the vegetable and sauce mixture. Ensure everything is evenly coated.

Bake the Casserole

Transfer the mixture to a greased baking dish. Top with mozzarella cheese and bake in a preheated oven at 375°F (190°C) for 20 minutes or until the cheese is bubbly and golden.

Serve and Enjoy

Remove from the oven and let it cool for a few minutes. Serve warm and enjoy the delightful flavors!

This casserole is best served warm, but it also makes great leftovers!

Pro Tips

For added flavor, consider sprinkling some fresh herbs like parsley or basil on top before serving.

Make-Ahead Tips

This casserole is an excellent make-ahead meal. You can prepare the entire dish, from the vegetable sauté to mixing with the pasta, a day in advance. Just cover it tightly with plastic wrap and store it in the refrigerator. On the day you plan to serve it, simply preheat your oven, add the cheese on top, and bake until bubbly. This method saves time on busy weekends or during gatherings with friends.

If you want to further streamline your cooking process, consider chopping all the vegetables a day before. Store them in an airtight container in the fridge to keep them fresh. When you're ready to cook, everything will be right at your fingertips.

Storage and Reheating

Leftover casserole can be stored for up to 3-4 days in the refrigerator. Make sure to let it cool completely before transferring it to an airtight container. When reheating, the microwave is quick, but for the best texture, I recommend reheating in the oven. Cover the dish with foil to prevent drying out, and heat at 350°F (175°C) until warmed through, about 20-25 minutes.

For long-term storage, consider freezing your casserole. It freezes well and can be kept for up to 3 months. Before freezing, ensure it’s completely cooled, then wrap it tightly in plastic wrap and foil. Thaw it in the refrigerator before baking directly from frozen, adjusting cooking time accordingly. This makes for an easy dinner solution that's ready whenever you are!

Questions About Recipes

→ Can I use other vegetables?

Absolutely! Feel free to substitute any favorite vegetables like broccoli or carrots.

→ Can I make this recipe ahead of time?

Yes, you can prepare it a day in advance, just add the cheese before baking.

→ Is this casserole vegetarian-friendly?

Yes! This recipe is packed with vegetables and entirely meat-free.

→ Can I freeze leftovers?

Sure! Just ensure the casserole is cooled completely before transferring it to an airtight container.