Vegan Baked Rigatoni

Indulge in the heartwarming flavors of Vegan Baked Rigatoni, a plant-based twist on a classic comfort food that’s perfect for weeknight dinners or entertaining guests. This baked pasta casserole is loaded with tender rigatoni, a medley of sautéed vegetables like zucchini, mushrooms, and red bell pepper, and a rich, herb-infused tomato sauce. Topped with a golden layer of almond-based "cheese" crumble and gooey vegan mozzarella, every bite delivers a satisfying balance of creamy, savory, and cheesy goodness—without any dairy. Ready in just an hour with simple pantry staples and fresh ingredients, this easy vegan pasta bake is perfect for feeding a crowd. Don’t forget the fresh basil garnish for a burst of color and aromatic flair! Keywords: vegan baked rigatoni, plant-based pasta bake, dairy-free comfort food, easy vegan dinner, veggie-packed pasta recipe.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 400 g rigatoni pasta
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 units garlic cloves, minced
• 1 medium red bell pepper, diced
• 1 medium zucchini, sliced
• 200 g mushrooms, sliced
• 800 g canned crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt
• 0.5 teaspoon pepper
• 3 tablespoons nutritional yeast
• 50 g almonds
• 150 g vegan mozzarella cheese, shredded
• 10 g fresh basil, for garnish

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

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

Step 3

In a large skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes.

Step 4

Add the minced garlic and cook for another 1 minute until fragrant.

Step 5

Stir in the diced red bell pepper, sliced zucchini, and sliced mushrooms. Cook for 5-7 minutes until the vegetables are softened.

Step 6

Pour in the canned crushed tomatoes and stir in the dried oregano, dried basil, salt, and pepper. Let it simmer for about 10 minutes to let the flavors meld.

Step 7

In a large bowl, combine the cooked rigatoni with the vegetable tomato sauce. Mix until the pasta is well coated.

Step 8

Transfer the pasta mixture into a large baking dish.

Step 9

In a food processor, pulse the almonds until finely ground. Combine with nutritional yeast to create a 'cheesy' topping.

Step 10

Sprinkle the almond nutritional yeast mixture over the pasta, then top with the shredded vegan mozzarella cheese.

Step 11

Bake in preheated oven for 20-25 minutes, or until the top is golden and crispy.

Step 12

Garnish with fresh basil before serving. Serve warm.

Nutrition Facts

Serving size	(2084.6g)

Amount per serving	% Daily Value*
Calories	2041.9

Total Fat 92.3g	0%
Saturated Fat 33.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 4396.6mg	0%
Total Carbohydrate 256.8g	0%
Dietary Fiber 40.0g	0%
Total Sugars 56.3g
Protein 69.4g	0%

Vitamin D 20IU	0%
Calcium 1278.7mg	0%
Iron 19.1mg	0%
Potassium 4760.1mg	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: 38.9%

Protein: 13.0%

Carbs: 48.1%