Sunday Baked Vegetable Casserole

Name: Sunday Baked Vegetable Casserole
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 2 cups zucchini, sliced; 1 cup bell peppers, chopped; 1 cup mushrooms, sliced; 1 medium onion, diced; 2 cloves garlic, minced; 1 cup spinach, chopped; 1 cup ricotta cheese; 1 cup shredded mozzarella cheese; 1 cup shredded cheddar cheese; 2 cups marinara sauce; 1 teaspoon Italian seasoning; Salt and pepper to taste; Olive oil for drizzling

Highlighted under: Baking & Desserts

I love preparing a Sunday Baked Vegetable Casserole for my family. It's a delightful way to gather everyone around the table and enjoy a nutritious meal together. This dish is packed with colorful vegetables, layered with creamy sauce and topped with perfectly melted cheese. The best part is how easy it is to customize with your favorite veggies. Whether it's for a hearty brunch or a comforting dinner, this casserole never fails to impress and satisfy our taste buds.

Created by

Amelia Grant

Last updated on 2026-01-13T18:58:16.533Z

When making my Sunday Baked Vegetable Casserole, I experimented with different vegetables to find the best combination. I discovered that roasted zucchini and sweet bell peppers worked wonderfully together, adding depth and sweetness that elevate the dish. The key is to ensure the veggies are slightly tender before baking to avoid excess moisture in the casserole.

To take it to the next level, I topped the casserole with a mix of cheddar and mozzarella cheese, which created a beautiful golden crust. The result? A deliciously comforting dish that brings smiles to my family’s faces every Sunday!

        Why You'll Love This Recipe
        Vibrant, colorful vegetables that make it a feast for the eyes
Creamy sauce that binds all the flavors together perfectly
Easy to customize with seasonal vegetables or whatever you have on hand

      

Choosing the Right Vegetables

The beauty of the Sunday Baked Vegetable Casserole lies in its versatility. While the recipe calls for zucchini, bell peppers, mushrooms, and spinach, feel free to substitute with any seasonal vegetables like asparagus, broccoli, or eggplant. Just ensure that denser vegetables are pre-cooked, as they may require additional time to soften during baking. For instance, if you use sweet potatoes, slice them thinly and parboil them for about five minutes to ensure they become tender by the end of the bake.

When selecting vegetables, aim for a vibrant color palette to make the dish visually appealing and nutrient-dense. The combination of green, red, and yellow vegetables not only enhances flavor but also contributes essential vitamins and minerals. For an extra kick, consider adding some diced jalapeños or crushed red pepper flakes for heat. Just be cautious with quantities, as a little can go a long way.

Layering for Maximum Flavor

Layering is key in a casserole for flavor integration and moisture retention. Begin with a layer of the sautéed vegetable mixture at the bottom of the baking dish; this creates a flavor base. As you add layers, make sure the ricotta cheese is evenly distributed to maintain creamy pockets throughout the dish. I recommend using a spatula to spread the ricotta gently, ensuring it doesn’t become overly dense in one spot.

For an added depth of flavor, consider mixing some herbs directly into the ricotta cheese; fresh basil or parsley work particularly well. This not only enhances the taste but also gives you little green flecks throughout the casserole. Don’t forget to sprinkle a bit of cheese between the layers for that delightful melted texture, which helps keep the dish cohesive and reduces the risk of dry spots.

Storage and Make-Ahead Tips

This casserole is a great make-ahead option! You can assemble it a day in advance; simply prepare up to the baking point, cover tightly with plastic wrap, and refrigerate. When you're ready to serve, allow it to come to room temperature for about 30 minutes before baking to ensure even cooking. If baking from cold, increase the tenting time under foil to 40 minutes, then check the cheese for bubbling at the 15-minute mark.

Leftovers store well in an airtight container in the refrigerator for up to four days, making this a perfect meal prep option. To reheat, simply cover loosely with foil and warm in the oven at 350°F (175°C) for about 20-25 minutes, or until heated thoroughly. For freezing, allow the casserole to cool completely, then wrap it tightly. It can be frozen for up to three months; thaw it overnight in the fridge before reheating.

Ingredients

Gather the following ingredients for a delicious casserole:

Ingredients

2 cups zucchini, sliced
1 cup bell peppers, chopped
1 cup mushrooms, sliced
1 medium onion, diced
2 cloves garlic, minced
1 cup spinach, chopped
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
2 cups marinara sauce
1 teaspoon Italian seasoning
Salt and pepper to taste
Olive oil for drizzling

Make sure you have everything prepared before you start assembling the casserole.

Instructions

Follow these steps to create your delicious casserole:

Preheat and Prepare

Preheat your oven to 375°F (190°C). In a large skillet, heat a drizzle of olive oil over medium heat, then sauté the onion and garlic until fragrant.

Sauté the Vegetables

Add the zucchini, bell peppers, and mushrooms to the skillet. Cook until slightly tender, then stir in the spinach and Italian seasoning. Season with salt and pepper.

Assemble the Casserole

In a large baking dish, layer half of the vegetable mixture, followed by half of the ricotta cheese, a layer of marinara sauce, and a layer of mozzarella cheese. Repeat the layers until all ingredients are used, finishing with a layer of cheddar cheese on top.

Bake

Cover the dish with aluminum foil and bake for 30 minutes. Then remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.

Once done, let the casserole cool for a few minutes before serving.

Pro Tips

Feel free to mix in other vegetables like broccoli or eggplant based on your preference. This dish is very forgiving and adapts easily!

Serving Suggestions

This Sunday Baked Vegetable Casserole pairs beautifully with a side salad or crusty bread for a complete meal. A simple arugula salad with a lemon vinaigrette adds a refreshing crunch that complements the creamy casserole. Alternatively, serve alongside garlic bread for a comforting, hearty spread that everyone will enjoy.

For a protein boost, consider serving the casserole with some grilled chicken or tofu. If you wish to keep it vegetarian or vegan, marinated legumes like chickpeas or lentils can make a hearty side as well. This not only augments the meal but creates an exciting flavor dynamic that keeps each bite interesting.

Culinary Variations

Feeling adventurous? Transform this casserole into a Mediterranean delight by focusing on ingredients like eggplant, sun-dried tomatoes, and feta cheese. Swapping out marinara for a pesto base will bring a whole new flavor profile, making it taste like a different dish entirely while staying true to the comforting casserole format.

For a richer flavor, try using a blend of white sauces—like béchamel—with the ricotta for a more indulgent version. This adds an elegant touch and deepens the creamy elements of the dish. You can also experiment with different cheeses; adding a bit of goat cheese or gorgonzola can introduce tang and complexity.

Questions About Recipes

→ Can I make this casserole vegetarian?

Absolutely! This casserole is naturally vegetarian, loaded with veggies and cheese.

→ Can I prepare this dish ahead of time?

Yes, you can assemble the casserole a day in advance and store it covered in the refrigerator. Just bake it when ready to serve.

→ What other ingredients can I add?

You can add cooked quinoa or lentils for added protein or even swap out the cheese for a dairy-free alternative.

→ How can I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave.