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close up of zucchini and kale pasta bake in casserole dish with browned cheese
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5 from 1 vote

Zucchini and Kale Pasta Bake

Want to use more vegetables in your meal planning? Try this fresh from the garden vegetarian Zucchini and Kale Pasta Bake today. You will never even miss the meat.
Prep Time14 mins
Cook Time45 mins
Course: Main Course, vegetables, Vegetarian
Cuisine: American
Keyword: casserole, freezer cooking, fresh produce, garden, kale, pasta, produce, vegetarian, zucchini
Servings: 6


  • 3 cups pasta
  • 1 large onion chopped
  • 2 medium zucchini halved and sliced
  • 1 cup mushrooms sliced
  • 1 bunch kale chopped
  • 1 15oz jar pasta sauce
  • 1 15oz container ricotta cheese
  • 1 tsp Italian seasoning
  • 1 8oz pkg shredded mozzerella cheese


  • Cook pasta according to package directions.
  • Cook onions 3-4 minutes, until crisp-tender.
  • Add zucchini and mushrooms. Cook until zucchini is crisp-tender, stirring frequently.
  • Add half of the kale, cooking until just wilted.
  • Repeat with remaining kale.
  • Remove from heat.
  • Add pasta to vegetable mixture, along with pasta sauce, ricotta, Italian sesoning, and 1 cup of the mozzarella. Mix lightly.
  • Spoon into a greased 13x9" pan.
  • Top with remaining cheese.
  • Bake at 350F for 30-45 minutes, or until heated through and cheese is melted.

For Freezer Meal:

  • Cover with plastic wrap and foil before baking.
  • Label and freeze up to 6 months.
  • To cook: thaw overnight and bake as instructed above.