Leftover Casserole: Pasta Edition

by Kortney Campbell on September 17, 2012

Lately, my weekends have been filled with cleaning, organizing, sewing and baby planning, which means I sometimes forget to make a grocery store run. While I’m not a fan of having no idea what we’re going to eat throughout the week, there are always a few items we keep in stock (pasta, sauce, rice, beans etc.) and usually some leftover veggies from the week before that need to be used up before going bad.

This pasta dish was something I threw together at the last minute with leftovers and our emergency food stock. It came out really well and made MUCH more than expected, so it kept us going for a couple of days!

What You Need:

  • 1 box of penne pasta
  • 1 bag of Boca crumbles
  • 1 can of spaghetti sauce (whatever flavor you’d like)
  • 1 tub of Toffutti Ricotta
  • Leftover veggies (I went with broccoli, cauliflower, squash and zucchini)
  • Salt, pepper and herbs/spices to taste

What to Do:

  • Preheat the oven to 450 degrees
  • Take your Ricotta and Boca crumbles out to thaw and chop your veggies while you boil your pasta
  • Once the noodles are tender, combine all ingredients in a large bowl and mix well
  • Dump the well mixed content into casserole dish (I had to use 2)
  • Bake for 30-40 minutes or until brown on top and warmed throughout

We enjoyed ours with garlic and herb toast (olive oil, garlic powder, salt, pepper & Italian herbs on bread, baked for 3-5 mins), but it’s just as great on it’s own!

What are some of your favorite “I’m in need of groceries” dishes? We’d love some ideas!

Also, in honor of the 10 year anniversary tours for Taking Back Sunday’s Tell All Your Friends and New Found Glory’s Sticks & Stones, please join me back in high school, driving with the windows down to this:

About Kortney Campbell

I'm Kortney; a wife, natural mama and vegan in love with life, food and all things vintage! I've been vegan since December 2007, but have loved to cook & create pretty things since before I can remember. I started Vegan Housewives because I don't think you have to give up the joys of food when going vegan! I have a fondness for re-creating non-vegan recipes (especially my grandma's), making a healthier & animal friendly version so be sure to send me your favorite concoctions by clicking our "share a recipe" button - I would LOVE to veg-i-fy them!

  • { 3 comments… read them below or add one }

    The Brides' Maid September 17, 2012 at 4:38 pm

    Oh, no you didn’t!

    Loved that New Found Glory song in High School!


    Are we getting old?


    VeganHousewives September 17, 2012 at 4:40 pm

    haha we went there! We have to get everyone ready for the anniversary tour!

    It doesn’t make us old, just musically seasoned :)


    TeaJae January 24, 2013 at 12:48 am

    I’m loving your blog so much, I can’t even tell you. Where did you find Tofutti Ricotta, Whole Foods, Trader Joes, Publix? I’ve never seen it. This looks amazing. I’ve been crying/weeping/sighing/dying over my recent food allergies diagnosis had to say goodbye to meats and dairy. So guess I’m a forced veggie girl now. Happy to be learning that some of the foods I really enjoyed I can still have with some modifications. Congrats on the birth of your precious little bundle of joy Judah. Love his name♥


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