Pasta, in its many shapes and sizes, makes a wonderfully versatile platform for vegetarian meals. Find recipes for traditional favorites like cheese lasagna, macaroni and cheese, and spaghetti with tomato sauce, as well as seasonal delights like pumpkin ravioli, fresh pesto, and mushroom linguine. From quick family meals to dinner parties, you'll find vegetarian pasta recipes for every occasion.

Ricotta, mozzarella, and Parmesan cheeses are layered with fresh lasagna noodles in this vegetarian main dish. You can use dry lasagna noodles and purchased marinara sauce as a time-saver if you prefer.

Gruyere, sharp cheddar, and a touch of cayenne pepper add sophisticated flavor to macaroni and cheese. The topping of buttered fresh breadcrumbs becomes crisp in the oven.

Garlic and red-pepper flakes provide an excellent complement to steamed broccoli in this quick vegetarian meal. If orecchiette isn't available, use any other short pasta shape, such as penne or rotelle.

Purchased ravioli is at the base of this easy baked pasta dinner that kids will love. Vary the kind of ravioli you use (cheese, spinach, pumpkin ...) to introduce endless variety to the dish.

Sun-dried tomatoes, toasted almonds, goat cheese, fresh parsley, and red-pepper flakes provide a mouthwatering combination of flavors and textures in this quick pasta dish. In place of the parsley, you could also use basil, arugula, or spinach.

Thanks to no-boil noodles, this vegetarian lasagna takes just 15 minutes to assemble. A creamy, slightly tangy mixture of reduced-fat cream cheese and ricotta cheese is spread between layers of oregano-seasoned zucchini.

Yellow squash, frozen green peas, and fresh basil make a bright, summery combination. Top each serving with grated Parmesan or crumbled goat cheese.

There are no noodles to be found in this vegan "lasagna" that makes the most of ripe summer tomatoes, zucchini, yellow squash, and basil. Grill the squash and tofu, then marinate in lemon-and-garlic-infused olive oil before layering with homemade pesto and fresh tomato slices.

Using less peanut butter and oil and adding broccoli and red bell pepper lightens up this recipe and adds bright color to the mix. Toasted sesame oil and minced garlic add depth to the flavor of the peanut sauce coating whole-wheat spaghetti noodles.

A fiery dose of crushed red-pepper flakes give this pasta dish its name, which means "angry" in Italian. A simple and flavorful tomato, garlic, and white-wine sauce provide a base for the spicy seasoning.

There's no cream in this creamy white sauce -- just generous amounts of butter and Parmesan cheese. Serve this simple, rich pasta dish with a green salad.

Steamed eggplant, snow peas, red bell peppers, and wide ribbons of pasta are tossed with a creamy ginger-garlic peanut sauce. If you like, add cubes of broiled tofu to this dish.

A poached egg and grated Parmesan on top of tender steamed asparagus make a light, pretty vegetarian meal. The egg yolks serves as a rich sauce for the pasta.

Summer squash, red onions, garlic cloves, and cherry tomatoes become sweet and tender when roasted at 450 degrees. Add some warmed chickpeas to this pasta dish to give it a boost of protein.

A soul-satisfying dinner of three-cheese baked ziti, garlic bread, and green salad with red-wine vinaigrette only takes 40 minutes, start to finish. Feel free to add soy sausage or thawed frozen spinach to the ziti mixture.

Lemon zest adds brightness to hearty sauteed kale in this satisfying vegetarian dish. Follow the accompanying recipe for simple homemade gnocchi, or purchase frozen gnocchi if you're in a hurry.

Homemade fresh noodles make this lasagna worthy of a special occasion. Tucked between the pasta layers are roasted eggplant, zucchini, and red onions.

Caramelized onions and arugula provide a lively contrast of sweet and peppery flavors in this pasta dish. Fresh diced tomatoes add color.

A barely-cooked tomato sauce seasoned with shallot and tarragon makes a fresh and flavorful topping for spaghetti. If you don't care for tarragon, use basil or Italian parsley instead.

Pecorino Romano and Parmesan cheeses blend with half-and-half to make an easy, rich sauce for fettuccine or any other pasta shape you choose. Serve as a side dish or add vegetables to make this a complete meal.

Combine blanched asparagus and snap peas, avocado, and fresh mint, parsley, or basil to create a symphony of flavors and textures in the key of green. Garlic and Parmesan or Pecorino Romano cheese boost the flavor quotient.

Canned pumpkin puree and jarred sun-dried tomato pesto create an easy sauce for gemelli pasta and sauteed kale. This vegan main dish is topped with sliced almonds and baked until golden.

A combination of cheddar, fontina, Gruyere, and Parmigiano-Reggiano cheeses makes this vegetarian macaroni and cheese fit for a special occasion. This recipe can be baked in individual ramekins or in one large casserole dish.

Sun-dried tomatoes, nonfat ricotta, parsley, and basil make a healthy and flavorful filling for stuffed pasta. To make the manicotti shells more pliable without overcooking, pour boiling water over them and let soak for 15 minutes.

Corn tortillas replace the lasagna noodles in this crowd-pleasing bean and cheese casserole. Make the delicious green sauce by pureeing cilantro, scallions, and baby spinach in a food processor.

Japanese buckwheat soba noodles take a trip to the Mediterranean when you add parsley, cucumber, lemon juice, and crumbled feta. This chilled pasta salad makes a great addition to the picnic basket.

Saute zucchini or yellow squash with halved grape tomatoes to make a fresh, quick sauce for frozen gnocchi. Stir in basil, grated Pecorino Romano, and lemon juice just before serving.

It takes only 20 minutes to whip up this easy vegetarian main dish of whole-wheat spaghetti, snow peas, carrots, and tofu coated with a sweet and tangy Asian-style peanut sauce.

This Italian-American classic combines small pasta shapes, such as ditalini, with canned tomatoes and diced celery, carrots, and onion to make a thick stew. Save your Parmesan rinds in the freezer to add flavor to broths like the one here.

Lemon zest and Parmesan give a flavor boost to the ricotta-spinach filling of this stuffed pasta. A splash of cream enriches the marinara sauce.

Dried porcinis or chanterelles, along with fresh sauteed button and shiitake mushrooms, add layers of flavor to the rich cream sauce in this baked pasta. This recipe serves 10 to 12 people, making it perfect for holiday dinners and potlucks.

Use frozen spinach in place of the traditional fresh basil to make this easy, mild-tasting pesto. Lemon zest gives the sauce a refreshing edge.

Make this light, fresh interpretation of lasagna without ever turning on the oven. Layer halved, boiled lasagna noodles with garlicky sauteed tomatoes, zucchini, basil, and a mixture of ricotta and Parmesan cheeses.

The secret to this pasta is cooking the onions slowly until they're a deep golden brown. Make the Parmesan curls for the top by shaving the wedge of cheese with a vegetable peeler.

Beets lend their brilliant scarlet hue to fresh pasta dough in these light cheese ravioli. Brown butter is the only sauce this dish needs.

Why choose just one kind of cheese for your pasta when you can have mozzarella, Pecorino Romano, Fontina, Gorgonzola, and ricotta? This recipe is courtesy of George Germon and Johanne Killeen, chef-owners of Al Forno restaurant in Providence, Rhode Island.

A light bechamel, instead of the usual tomato sauce, enriches the layers of this carrot, pea, and spinach lasagna. This dish freezes beautifully so you always have dinner for a crowd at your fingertips.

Saute zucchini, red onion, and garlic in a generous amount of olive oil before tossing with dried oregano, crushed red-pepper flakes, Gaeta or Nicoise olives, and cooked linguine. This out-of-the-ordinary vegetarian pasta recipe is courtesy of Pino Luongo and Mark Strausman, authors of "Two Meatballs in the Italian Kitchen."

Roasting intensifies the essence of the mushrooms in this vegetarian lasagna. Saute canned artichokes with lemon zest, chives, and thyme to dial up the flavor but not the calories.

A tangy sun-dried tomato vinaigrette coats al dente gemelli in this summery pasta dish. Add a kick with olives and capers, and top each serving with a spoonful of creamy ricotta cheese and a drizzle of good olive oil.

Tahini, sesame oil, soy sauce, and rice vinegar -- you probably have all the ingredients for this savory sauce in your pantry right now! This recipe is from the cookbook "Mad Hungry" by Lucinda Scala Quinn.

Roasting is an easy a way to give rich, intense flavor to any kind of vegetable. Toss roasted zucchini, tomatoes and garlic with fusili or linguine, then simply garnish with a handful each of chopped parsley and grated Parmesan.

Verde, which means "green" in Italian, is a fitting name for the lush jumble of zucchini, snap peas, spinach, scallions, and basil in this dish. Toss with a light dressing of grainy mustard and white-wine vinegar, and enjoy it warm for dinner, or cold as a pasta salad.

Creamy fresh mozzarella, sweet grape tomatoes, and earthy thyme make a harmonious blend of flavors in this 20-minute pasta dinner. Chickpeas boost the protein content.

Zucchini and mushrooms add heartiness to oregano-kissed tomato sauce. Sprinkle the pasta with grated Parmesan or stir in cubes of fresh mozzarella if you like.

Fresh sugar snap peas and frozen peas give sweetness and crunch to this pasta dish. Part-skim ricotta cheese makes an easy, creamy sauce.

Lemon zest and mint leaves give fettuccine a light, fresh flavor. If you like, substitute the mint for other fresh herbs, such as basil or parsley.

Inspired by macaroni and cheese, frozen winter-squash puree stands in for the cheese sauce. Caramelized onions and rosemary add complexity to the casserole.

Soaking dried porcini mushrooms in hot water softens them and creates a flavorful broth used for the pasta's sauce. Use a combination of fresh mushrooms, such as button, cremini, shiitake, or portobello, for sauteing with shallots and thyme.

Roasted Roma (plum) tomatoes, bechamel sauce, and lots of pecorino cheese and fresh basil give this lasagna a rich flavor. This recipe is courtesy of Zahra Tangorra, chef of the restaurant Brucie.

This spicy Sicilian pasta dish combines onion, garlic, eggplant, tomatoes, basil, and ricotta cheese. Penne rigate (rigate means "ridged") is the perfect pasta shape to hold this chunky vegetarian sauce.

Perfume olive oil with garlic by frying whole cloves in it. Toss sliced canned tomatoes, parsley, toasted walnuts, breadcrumbs, and cooked pasta in the flavored oil and serve with Pecorino Romano cheese.

Spaghetti and creamy ricotta cheese are mixed with shredded radicchio and garlicky, parsley-flecked toasted breadcrumbs. Serve with extra breadcrumbs and grated Parmesan if you like.

Creamy and slightly pungent Taleggio cheese combines with a splash of white wine to make the sauce for wide ribbons of pasta. Choose an assortment of mushrooms, such as cremini and oyster, or use morels and chanterelles as a special treat when they're in season.

Frozen peas and fresh parsley blended with toasted walnuts make a sweet, refreshing version of pesto sauce. Freeze any leftover pesto in ice cube trays and then store in frozen cubes in zip-top bags so you can enjoy a this lively sauce anytime.

Lune, meaning "moons" in Italian, are like round ravioli. Here, pumpkin puree seasoned with sage, balsamic vinegar, and Parmesan cheese fills the pasta pillows.

Roasted leeks and frozen spinach alternate with rich bechamel sauce in this hearty vegetarian lasagna. Save a step in preparation by using no-boil lasagna noodles.

Cannellini beans and walnuts give a boost of protein to this quick vegetarian pasta dish. Add bright green color with baby arugula, or use spinach if you like.

Simmer lentils with canned tomatoes to make a satisfying, meatless pasta sauce that's perfect with spaghetti. Stir in plain yogurt just before serving to add a creamy dimension.

Cauliflower is roasted with red onion and garlic then tossed with corkscrew pasta and topped with toasted breadcrumbs and Parmesan cheese. It takes only 10 minutes of prep time to make this satisfying vegetarian main dish.

Green beans and diced potatoes are cooked in the same pot as the pasta for quick and easy preparation. Reserve some of the pasta cooking water to thin out the pesto if you like your pasta more saucy.

Add the asparagus to the pot of boiling water with the fettuccine during the last five minutes to cook both vegetable and pasta at once. Goat cheese melts into the hot pasta with grainy mustard and dill to create a creamy, tangy sauce.

Chanterelles are wild mushrooms with a golden color, a woodsy, peppery flavor, and an aroma reminiscent of apricots. Here, the mushrooms show off their divine flavor in a simple pasta preparation with just a little bit of garlic, parsley, and Parmesan cheese.

With garden-ripened tomatoes and fragrant fresh basil, this pasta dish needs very little enhancement. Just add some sliced garlic, extra-virgin olive oil, and burrata or mozzarella cheese, and dinner is ready.

Parsley and walnuts replace the traditional pesto ingredients of basil and pine nuts to make this fresh-tasting pasta sauce. Wilted baby spinach adds an extra burst of green.

Pungent Gorgonzola melts beautifully into heavy cream and sauteed mushrooms to make the rich sauce. The secret to making tender gnocchi is to use a light touch and handle the dough as little as possible.

Fresh spinach adds fresh, green goodness to this family favorite. The cheese sauce here is made with Gruyere, but cheddar is also a great choice.

Lasagna noodles are rolled around a mixture of butternut squash and sauteed shallots. The stuffed pasta is surrounded by a creamy ricotta sauce and baked under a layer of Parmesan cheese.

This pasta dish features the intense flavors of garlic, sauteed cherry tomatoes, oregano, Kalamata olives, fresh parsley, and Parmesan cheese. Dial up the excitement even further by adding capers or toasted nuts.

Butternut squash, ricotta cheese, and spinach fill bite-size rings of fresh pasta in this recipe from chef Michael White. Serve the tortelli in a sage and brown butter sauce, drizzled with balsamic vinegar.

Make a quick sauce from canned tomatoes and garlic, then mix in diced fresh mozzarella, parboiled spaghetti, and lots of fresh basil. This baked pasta casserole would also be marvelous with the addition of sauteed mushrooms or zucchini.

Our favorite summer produce, including blanched haricots verts and yellow wax beans, sauteed summer squash, and squash blossoms, mingles with toasted almonds, mint, cilantro, and thyme in this pasta dish. The dressing of honey, sherry vinegar, and jalapenos adds a nicely balanced sweet, spicy, and tangy kick.

In this super-quick pasta dish, fresh spinach cooks in the same pot with the penne. Toasted pine nuts and a dollop of ricotta cheese make a sophisticated finish.

Canned tomatoes, oil-packed sun-dried tomatoes, and fresh cherry tomatoes create layers of flavor in this quick spaghetti sauce. Minced garlic and crushed red pepper flakes pack a lively punch.

Walnuts and arugula replace the typical pine nuts and basil in this bold pesto recipe. If spinach linguine isn't available, use any other long pasta noodle, or even cheese ravioli.

Roasted leeks and frozen spinach alternate with store-bought pasta sauce in this hearty vegetarian lasagna. Save a step in preparation by using no-boil lasagna noodles.

Break pappardelle pasta into large pieces, simmer in your favorite marinara sauce, and top each serving with fresh basil leaves and a spoonful of ricotta cheese. This easy family dinner is ready in just 15 minutes.

Trofie is a thin pasta shape that's rolled into a tight twist. The chewy morsels are coated in homemade pesto and tossed with tender slices of fingerling potato and crisp-tender green beans.

Canned pumpkin puree is great for so much more than pie! Here, it's blended with half-and-half and Parmesan cheese to make a quick, creamy sauce for penne pasta. Be sure to buy pure pumpkin puree for this dish, rather than pumpkin pie filling.

Roasted plum tomatoes and butternut squash add loads of flavor to this satisfying vegetarian lasagna. Sauteed fresh spinach mixed into ricotta adds a creamy, colorful layer.

Escarole sauteed in butter and garlic takes on a silky texture and is paired with nutty whole-wheat pasta and Gorgonzola cheese. Serve this sophisticated vegetarian pasta dish at your next dinner party.

Jumbo pasta shells ("conchiglioni" in Italian) are stuffed with ricotta, mozzarella, and blanched spinach, then baked in an easy from-scratch tomato sauce. To make quick work of stuffing the shells, spoon the filling into zip-top plastic bag, snip off one corner, and simply squeeze.

This elegant vegetarian lasagna serves 12, making it a perfect dish for entertaining. Feel free to substitute frozen spinach for the fresh if you are pressed for time. Madeira wine and a generous amount of fresh parsley add depth and flavor to the creamy sauce.

Roast thin slices of zucchini in a 450-degree oven to make it tender and sweet. Toss the roasted zucchini with cooked linguine, ricotta cheese, and lemon zest for a light and delicious vegetarian pasta dinner.

The addition of eggs and half-and-half makes this baked macaroni and cheese rich and custardy. A topping of cheddar cheese and buttered fresh breadcrumbs becomes deliciously browned as the casserole bakes.

Finely shredded Pecorino Romano cheese, along with a generous amount of freshly ground black pepper, make a bold and simple adornment for spaghetti. Serve this quick pasta dish (ready in just 15 minutes) with a green salad as a light dinner.

Fresh, homemade noodles make this lasagna worthy of a special occasion. Tucked between the pasta layers are roasted eggplant, zucchini, and red onions.

Toss hot pasta with goat cheese and grated Parmesan, followed by your choice of toppings, such as sun-dried tomatoes, toasted pine nuts, olives, and fresh basil or parsley. This is a quick and flexible recipe, perfect for busy nights.

Rich, nutty brown butter, sage, Parmesan cheese, and plenty of fresh parsley make a knockout sauce for roasted cauliflower and linguine. Sprinkle with toasted pine nuts or almonds for extra crunch.

In this take on baked pasta, ricotta and eggs are mixed together to make a creamy, custardy sauce for ziti, spinach, and roasted red pepper. The "cake" gets its shape from a springform pan.

Canned plum tomatoes and fresh garlic make an easy, flavorful marinara sauce. Baking the lasagna in the same skillet used to simmer the tomato sauce makes this lasagna extra quick to make.

Ricotta cheese and pureed acorn squash make a creamy, lightly sweet filling for this unique fall lasagna. Using no-boil noodles makes the preparation quicker by a half-hour.

These individual servings of potato gnocchi are topped with marinara sauce and ricotta and Parmesan cheeses, and make a satisfying meatless meal or side dish. A quick trip under the broiler gives these casseroles a beautifully caramelized finish.

Creamy bechamel sauce stands in for the more typical tomato sauce in this elegant casserole. Roasting the mushrooms before adding them to the lasagna gives them a rich, intense flavor.

Ricotta, mascarpone, and pureed butternut and acorn squash add extra creaminess to a familiar favorite. This deluxe version of macaroni and cheese comes from chef Todd English.

This shortcut version of ravioli is made with purchased wonton wrappers in place of fresh pasta. Drizzle each serving with a quick sauce made of chopped parsley, olive oil, and Parmesan cheese. This recipe makes enough for two servings, and is a perfect dish for a romantic Valentine's Day dinner.

Cauliflower florets turn sweet and tender, and canned chickpeas become crunchy, when roasted together in a hot oven. Toss them with pasta shells and top each serving with a spoonful of ricotta and a sprinkling of fresh croutons.

Shiitake mushrooms in an easy garlic-Parmesan sauce add satisfying flavor to this vegetarian dinner. Frozen cheese tortellini are the secret to getting this meal on the table in no time.

This penne pasta toss gets its nuanced flavor from ripe cherry tomatoes and savory sun-dried tomatoes. Kids and adults will love the way the chunks of fresh mozzarella cheese melt in this quick, meatless pasta dinner.

Roast grape tomatoes, shallots, and garlic cloves together, and add with Nicoise olives to cooked rigatoni pasta to form a boldly flavored sauce. Once finished, toss with baby arugula or fresh spinach. This dish is excellent served hot as a main course, or chilled as a pasta salad.