Veggie Lover’s Rigatoni Bake Recipe

Introduction

This Veggie Lover’s Rigatoni is a delicious, hearty pasta dish packed with fresh vegetables and gooey cheese. Roasted cherry tomatoes and sautéed veggies combine with a rich pasta sauce for a comforting meal the whole family will enjoy.

Ingredients

• 5 oz fresh spinach (around 4-6 cups)
• 10 oz cherry tomatoes
• 1 large yellow onion (diced)
• 2 portobello mushroom caps (diced)
• 1 green bell pepper (diced)
• 1 medium zucchini (diced)
• 9 cloves garlic (minced)
• 1 lb rigatoni pasta
• 25 oz pasta sauce
• 1 teaspoon salt
• 2 teaspoons dried basil
• 1/2 teaspoon pepper
• 1 3/4 cups grated parmesan cheese
• 2 cups shredded mozzarella cheese
• Olive oil

Instructions

1. Step 1: Preheat your oven to 400 degrees Fahrenheit.
2. Step 2: Toss the cherry tomatoes with 2 tablespoons of olive oil and spread them in an even layer on a baking sheet.
3. Step 3: Roast the tomatoes at 400 degrees for 15 minutes, until they start to wilt and burst.
4. Step 4: Cook the rigatoni pasta to al dente according to the package instructions, then set aside.
5. Step 5: In a large skillet, heat 1 tablespoon of olive oil and add the diced onions, mushrooms, bell pepper, zucchini, minced garlic, dried basil, salt, and pepper.
6. Step 6: Sauté the vegetables over medium-high heat for 12-15 minutes, stirring every few minutes, until they release their liquid and begin to soften.
7. Step 7: Add the fresh spinach to the skillet and cook for 2-3 minutes until wilted.
8. Step 8: Pour in the pasta sauce and stir to combine with the vegetables.
9. Step 9: Add the roasted cherry tomatoes to the sauce and mix well.
10. Step 10: In a bowl, combine the shredded mozzarella and grated parmesan cheeses.
11. Step 11: Stir 1 cup of the cheese mixture into the veggie pasta sauce until melted and well incorporated.
12. Step 12: Combine the cooked rigatoni with the sauce and vegetable mixture, then transfer everything to a greased 9 by 13 inch baking dish.
13. Step 13: Sprinkle the remaining cheese blend evenly over the top of the pasta.
14. Step 14: Bake the rigatoni at 425 degrees Fahrenheit for 10 minutes, or until the cheese is bubbly and starting to brown.

Tips & Variations

• Use fresh herbs like basil or oregano for added flavor instead of dried.
• Swap out the portobello mushrooms for cremini or button mushrooms if preferred.
• For a vegan version, replace the cheeses with plant-based alternatives and use a vegan pasta sauce.
• Add red pepper flakes to the sauce for a hint of spice.
• Make this dish ahead: prepare everything except baking, then refrigerate and bake when ready to serve.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat portions in the microwave or in a 350°F oven until heated through. The pasta may thicken after storage—adding a splash of water or extra pasta sauce while reheating can help loosen it up.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, you can substitute rigatoni with penne, ziti, or any sturdy pasta shape that holds sauce well.

How do I avoid mushy vegetables?

Cook the vegetables just until tender but still firm. Sautéing over medium-high heat and roasting the tomatoes separately helps retain texture and flavor.

Veggie Lover’s Rigatoni Bake Recipe

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★★★★★

4.8 from 573 reviews

Veggie Lover’s Rigatoni is a vibrant and hearty baked pasta dish featuring an array of fresh vegetables, including spinach, cherry tomatoes, mushrooms, bell pepper, and zucchini, all combined with rigatoni pasta and baked with a flavorful tomato sauce and a blend of parmesan and mozzarella cheeses.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 5 oz fresh spinach (around 4–6 cups)
• 10 oz cherry tomatoes
• 1 large yellow onion, diced
• 2 portobello mushroom caps, diced
• 1 green bell pepper, diced
• 1 medium zucchini, diced
• 9 cloves garlic, minced

Pasta & Sauce

• 1 lb rigatoni pasta
• 25 oz pasta sauce

Seasonings & Oils

• 1 teaspoon salt
• 2 teaspoons dried basil
• 1/2 teaspoon pepper
• 3 tablespoons olive oil (2 tablespoons for roasting tomatoes, 1 tablespoon for sautéing veggies)

Cheese

• 1 3/4 cups grated parmesan cheese
• 2 cups shredded mozzarella cheese

Instructions

1. Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for roasting the cherry tomatoes.
2. Roast Tomatoes: Toss the cherry tomatoes with 2 tablespoons of olive oil and spread them evenly on a baking sheet. Roast at 400°F for 15 minutes until they begin to wilt and burst, intensifying their flavor.
3. Cook Rigatoni: Boil the rigatoni pasta according to package instructions until al dente. Drain and set aside.
4. Sauté Vegetables: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add diced onions, mushrooms, bell pepper, zucchini, minced garlic, dried basil, salt, and pepper. Sauté for 12-15 minutes, stirring occasionally, until the vegetables release their liquid and start to soften.
5. Wilt Spinach: Add the fresh spinach to the skillet and cook for 2-3 minutes until wilted and incorporated with the other vegetables.
6. Add Sauce and Roasted Tomatoes: Pour the pasta sauce into the skillet with the vegetables and stir well to combine. Then fold in the roasted cherry tomatoes to infuse the sauce with their sweet, roasted flavor.
7. Prepare Cheese Mixture: In a separate bowl, combine the grated parmesan and shredded mozzarella cheeses.
8. Mix Cheese Into Sauce: Stir 1 cup of the cheese mixture into the veggie pasta sauce until melted and well incorporated, creating a creamy texture.
9. Combine Pasta and Sauce: Add the cooked rigatoni to the skillet and gently mix until all pasta is evenly coated with the veggie sauce and cheese mixture.
10. Assemble for Baking: Transfer the pasta mixture to a greased 9×13-inch baking dish, spreading it out evenly. Sprinkle the remaining cheese blend evenly over the top.
11. Bake: Bake in the oven preheated to 425°F (218°C) for 10 minutes or until the cheese on top is bubbly and beginning to turn golden brown.

Notes

• For extra flavor, consider adding red pepper flakes during the sauté for a mild heat.
• You can substitute rigatoni with penne or ziti if preferred.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
• If you want a vegan variation, use vegan cheese alternatives and ensure the pasta sauce has no animal products.
• Using fresh grated cheese rather than pre-shredded cheese ensures better melting and flavor.

Keywords: Veggie Rigatoni, Baked Pasta, Vegetarian Pasta, Roasted Tomato Pasta, Spinach Pasta Bake, Easy Italian Dinner, Cheesy Rigatoni