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Tomato Vegetable Casserole with Noodles

A comforting baked casserole that blends tender noodles, vibrant vegetables, and a rich tomato sauce. Easy to prepare and perfect for weeknights, it’s a balanced, family-friendly dish with simple ingredients and satisfying flavor.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Casserole
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 8 oz egg noodles or other short pasta, cooked until just tender
  • 1 can crushed tomatoes or tomato sauce (about 15 oz)
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 zucchini chopped
  • 1 bell pepper chopped (any color)
  • 1 carrot peeled and chopped
  • 1 tbsp olive oil
  • 1 tsp Italian seasoning
  • 1 cup shredded mozzarella cheese or mild cheese

Equipment

  • Casserole Dish
  • Skillet
  • Oven

Method
 

  1. Preheat the oven to 375°F (190°C) and lightly grease a casserole dish.
  2. Cook the noodles in salted water until just tender. Drain and set aside.
  3. Chop all vegetables into small even pieces so they cook evenly.
  4. Heat olive oil in a skillet over medium heat. Sauté onion and garlic until soft.
  5. Add the zucchini, bell pepper, and carrot. Cook for 5–7 minutes until slightly tender.
  6. Stir in the crushed tomatoes and Italian seasoning. Simmer for 5 minutes.
  7. Combine the noodles and vegetable sauce in the casserole dish and mix well.
  8. Top evenly with shredded cheese.
  9. Bake uncovered for 20 to 25 minutes until bubbly and lightly golden.

Notes

To save time, use frozen pre-chopped vegetables or cook the pasta a day in advance. You can assemble the casserole ahead and refrigerate for up to 24 hours before baking.