Fueled by Carrots

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Baked Pasta Casserole


Pasta… one of my favorite comfort foods.

This casserole is one of my favorite ways to carbo load before a race.

It is quick and easy and adaptable according to your tastes.  This would be great with homemade sauce, the addition of spinach… the possibilities are almost endless.

I used a jarred pasta sauce for convenience. I like Mezzetta Napa Valley Homemade sauces, the ingredient list is clean and it has no added sugar.




Baked Pasta Casserole


8 oz whole wheat pasta, cooked to al dente (I used geminili)

1 cup Daiya mozzarella style cheese shreds

1 cup Gardien beefless crumbles

1 15 oz can sliced mushrooms, drained

1 25 oz jar pasta sauce

1 tsp fennel seed

1/2 tsp red pepper flakes


Combine all ingredients, mix well and transfer to baking dish.

Bake at 350 for 25 minutes.



I’m linking up with Running on Happy, The Fit Foodie Mama, Confessions of a Mother Runner, and A Whisk and Two Wands for #MeatlessMonday!



  1. Deborah @ Confessions of a mother runner

    I love a great baked pasta this time of year myself! Thanks for linking up today for meatless Monday
    Deborah @ Confessions of a mother runner recently posted…Spinach & Feta Mashed Potatoes Meatless MondayMy Profile

    1. Vicki (Post author)

      It is definitely a comfort dish!

  2. MaryEllen@VNutrition

    This looks great Vicki! I love anything pasta and it looks like such a great comfort dish. 🙂
    MaryEllen@VNutrition recently posted…Colada Morada Smoothie for Ecuador’s Day of the DeadMy Profile

    1. Vicki (Post author)


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  4. kimmythevegan

    This sounds similar to my pre-race dinner – great minds think alike! I LOVE pasta. And carbs. Mushrooms are always added to our spaghetti. I haven’t tried fennel seeds though – I’ll give that a shot =)
    kimmythevegan recently posted…Vegan PoutineMy Profile

    1. Vicki (Post author)

      Fennel seeds give it that Italian sausage flavor.

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