Meatless Baked Rigatoni Recipe
Comforting, cheesy, and loaded with flavor, this vegetarian baked rigatoni is perfect for any pasta lover. It’s ideal for family dinners or a cozy gathering with friends!
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Why This Vegetarian Baked Rigatoni Wins Every Time
Whenever I’m in the mood for real comfort, nothing hits the spot quite like baked pasta, and this rigatoni version absolutely delivers. It’s the definition of crowd-pleasing, combining rich marinara with layers of gooey, golden-melted cheese.
It’s also incredibly flexible. You can stick to the essentials—pasta, marinara, cheese—or throw in your favorite vegetables and ramp up the herbs or spices for extra depth. It’s one of those dishes that feels both nostalgic and endlessly customizable.
What I appreciate about this recipe:
It’s easy to assemble, can serve a crowd, and hits all the right notes with minimal prep. Plus, leftovers taste just as good (sometimes better) reheated the next day.
Go all-in with fresh basil on top and serve with warm garlic bread. That’s my idea of a perfect, comfort-centric meal.
Vegetarian Baked Rigatoni
A classic baked pasta dish with rigatoni, marinara, ricotta, mozzarella, and Parmesan, baked until golden and bubbly.
Ingredients
Instructions
- 1
Preheat the oven to 375°F (190°C). Cook the rigatoni according to package instructions until al dente. Drain and set aside.
- 2
In a large bowl, combine the cooked rigatoni, marinara sauce, ricotta cheese, half of the mozzarella, oregano, garlic powder, salt, and pepper. Mix until well combined.
- 3
Transfer the rigatoni mixture to a greased 9×13 inch baking dish. Spread evenly and top with the remaining mozzarella and Parmesan cheese.
- 4
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- 5
Let the baked rigatoni cool for a few minutes before serving. Garnish with fresh basil if desired.
Notes
For extra flavor, add sautéed mushrooms, spinach, or bell peppers to the pasta mixture.
This dish can be assembled ahead and baked just before serving.
Nutrition Facts
Serves: 6 servings
Calories Per Serving: 350
Frequently Asked Questions About This Recipe
Yes! You can assemble the rigatoni up to a day ahead, cover, and refrigerate. Bake as directed, allowing a few extra minutes in the oven if starting from cold.
Absolutely. Assemble the dish, cover tightly, and freeze unbaked for up to 2 months. Bake straight from the freezer, adding 15-20 minutes to the cooking time.
Yes, sautéed mushrooms, spinach, zucchini, or bell peppers all make great additions. Add them to the filling before baking.
It is not gluten-free as written, but you can substitute gluten-free rigatoni to make it gluten-free.
