Dairy-Free Baked Rigatoni

Indulge in the ultimate comfort food with this Dairy-Free Baked Rigatoni—a plant-based twist on a classic Italian favorite that’s perfect for weeknight dinners or special gatherings. Featuring tender rigatoni pasta coated in a robust, herb-infused tomato sauce, this recipe is elevated by the creamy richness of nutritional yeast and melty layers of dairy-free mozzarella cheese shreds. The dish is baked to perfection, delivering bubbly, golden cheese on top and savory goodness in every bite. With simple ingredients like crushed tomatoes, garlic, and fresh basil, this recipe is not only satisfying but also entirely dairy-free, making it ideal for those with dietary restrictions or anyone seeking a flavorful plant-based alternative. Ready in just an hour and easy to prepare, this hearty casserole is bound to be a family favorite. Serve it with a crisp green salad or garlic bread for a complete, crowd-pleasing meal.

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 16 oz Rigatoni pasta
• 2 tbsp Olive oil
• 1 medium Onion, finely chopped
• 3 Garlic cloves, minced
• 28 oz Canned crushed tomatoes
• 2 tbsp Tomato paste
• 1 tsp Dried oregano
• 1 tsp Dried basil
• 0.5 tsp Red pepper flakes
• 1 tsp Salt
• 0.5 tsp Fresh ground black pepper
• 0.25 cup Fresh basil leaves, roughly chopped
• 0.5 cup Nutritional yeast
• 2 cups Dairy-free mozzarella cheese shreds

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente according to package instructions. Drain and set aside.

Step 3

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.

Step 4

Add minced garlic to the skillet and sauté for another 1-2 minutes until fragrant.

Step 5

Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, red pepper flakes, salt, and black pepper. Bring the mixture to a simmer and let it cook for about 10 minutes, stirring occasionally.

Step 6

Remove the skillet from heat and stir in the fresh basil leaves.

Step 7

In a large mixing bowl, combine the cooked rigatoni with the tomato sauce mixture. Add the nutritional yeast and half of the dairy-free mozzarella cheese shreds. Mix until the pasta is well coated.

Step 8

Transfer the pasta mixture into a greased 9x13 inch baking dish. Sprinkle the remaining dairy-free mozzarella cheese shreds over the top.

Step 9

Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.

Step 10

Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Step 11

Let the dish cool slightly before serving. Enjoy your dairy-free baked rigatoni!

Nutrition Facts

Serving size	(1982.8g)

Amount per serving	% Daily Value*
Calories	2668.7

Total Fat 137.0g	0%
Saturated Fat 90.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 6489.2mg	0%
Total Carbohydrate 314.9g	0%
Dietary Fiber 28.8g	0%
Total Sugars 46.8g
Protein 63.0g	0%

Vitamin D 0IU	0%
Calcium 3003.6mg	0%
Iron 20.7mg	0%
Potassium 3766.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.9%

Protein: 9.2%

Carbs: 45.9%