This veggie lover’s baked rigatoni is packed full of cherry tomatoes, onions, garlic, mushrooms, bell peppers, zucchini, and spinach. A hearty and delicious vegetarian dinner!
This veggie packed rigatoni recipe is a family favorite!
This veggie lover’s baked rigatoni has been a reader favorite over the years and is the best vegetable pasta bake. It’s been made by thousands of readers and become a family favorite pasta recipe.
It’s one of my favorite vegetarian recipes along with my Vegetarian Baked Ziti.
Packed full of tons of fresh veggies, hearty rigatoni pasta, and topped with the perfect mixture of mozzarella and parmesan cheese. Read the reviews and you will be convinced!
Just like my Roasted Vegetable Pasta, roasted veggies are the star of the show here.
As a vegetarian, I’ve eaten quite a bit of pasta in my day, but this is one of the best I’ve ever eaten!
My mission was to create a deliciously cheesy pasta that was heavy on both flavor and veggies so that it didn’t sit as heavy as other pastas can on my stomach.
We’re going all in on this pasta with cherry tomatoes, onions, fresh garlic, mushrooms, bell peppers, zucchini and spinach! A true veggie lover’s perfect pasta recipe.
How to make veggie lover’s baked rigatoni
Step 1: Toss the cherry tomatoes with the olive oil and place them in an even layer on a baking sheet. Roast the tomatoes at 400 degrees for 15 minutes, or until they start to wilt and burst. This brings out such a lovely flavor in the tomatoes!
Step 2: Cook your rigatoni according to instructions and set aside. While the rigatoni is cooking, start cooking your vegetables. In a large skillet, combine the onions, mushrooms, bell pepper, zucchini, garlic, dried basil, salt, pepper, and 1 tablespoon of olive oil.
Step 3: Sautee the vegetables on medium high heat for 12-15 minutes, or until the liquid is released and vegetables have started to cook down. Add the spinach and wilt for several minutes, continuing to stir.
Step 4: Add the pasta sauce and stir to combine it with the vegetables. We like to use Raos brand for the best flavor.
Step 5: Add the cooked tomatoes to the sauce with the other veggies and stir. Mix the mozzarella and parmesan cheeses together in a bowl. Add 1 cup of the cheese mixture to the veggie pasta sauce and stir it up.
Step 6: Combine the cooked rigatoni noodles with the veggie pasta sauce and transfer the mixture to a greased 13 by 9 baking dish.
Step 7: Top the pasta with the remaining parmesan and mozzarella cheese, then bake until cheese is bubbly and beginning to brown. Serve and enjoy!
I love the texture and firmness of rigatoni, and it doesn’t get soggy quickly when baking, making it perfect for this pasta bake. Beautifully symmetrical pasta with tons of veggies and crispy pieces of cheese on top.
Freaking delish! We are new to the world of veggies but this dish here let’s me know what we’ve been missing! I followed the directions and it came out perfect!
I used a blend of mozzarella and parmesan on top of the pasta and cooked it just long enough for the cheese to melt and start to get a little browned on top. Those browned bits will be your favorite bites!
If you want it more browned on top, simply broil the pasta for the last 1-3 minutes, watching closely.
I love this recipe! We are trying to eat vegetarian every other day. This meal is filling and satisfying. – Kasey
This makes a huge 13 by 9 casserole dish and we enjoyed the leftovers for several days. Serve as is or with some red pepper flakes on top if you like a little heat! You can’t go wrong with this delicious rigatoni recipe.
More Pasta Recipes You’ll Love
cream cheese pasta
bow tie pasta
easy butter noodles
mushroom pasta
creamy penne pasta
vegetarian baked spaghetti
sweet potato pasta
Rigatoni Pasta FAQs
How do I store the leftovers?
Leftover rigatoni pasta can be stored in an airtight container in the refrigerator for 2-3 days.
Can I use a different kind of noodle?
Yes. Penne noodles would make a great substitute.
Do I have to bake this?
Not if you don’t want to! You can serve it straight from the skillet if you want and top with the leftover cheeses when serving.
Rigatoni, which comes from the word “rigato” meaning ridged, are short, wide tubes of pasta that have ridges on the outside, but are smooth on the inside. Rigatoni are perfect for big chunkier sauces as their ridges and wide center help capture the sauce perfectly.
Italians typically enjoy their pasta al dente (slightly undercooked) because it allows more time for chewing and enjoying the savory flavors of the noodles and sauce. With the proper cooking time and the right sauce pairing, you can enjoy authentic al dente pasta at home.
" Rigatoni is an excellent source of carbohydrate and if the fillings re chosen carefully can serve as a complete balanced meal in itself. " Since the rigatoni are boiled and not fried, they tend to be lower in calories and fats.
Substituting veggie pasta for traditional varieties can indeed provide a health benefit. It may not be as pronounced as swapping out your pasta entirely for a spaghetti squash, but the added benefit of not needing to take the time to prepare vegetables ahead of time is a definite win for pasta.
Veggie pasta contains wheat and powder from a variety of vegetables such as carrots and sweet corn. Depending on the brand, 2 ounces can contain one-fourth to a half serving of vegetables. Typically, a 2-ounce serving contains 200 calories, 41g of carbs, 8g of protein, and 4g of fiber.
Their ability to withstand cooking and their ease at holding sauces make them an ideal ingredient when preparing sumptuous, hearty recipes like casseroles or baked pasta. They go well with regional specialty sauces and are one of the pastas most often listed on the menus of trattorias.
Because the shape is large, hearty, and thick, rigatoni noodles will heat evenly. You do not have to worry about biting into rigatoni pasta only to realize some parts are chewy and other parts are crunchy. If you cook rigatoni noodles to an al dente texture, the noodles will be consistent.
Introduction: My name is Lidia Grady, I am a thankful, fine, glamorous, lucky, lively, pleasant, shiny person who loves writing and wants to share my knowledge and understanding with you.
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