Vegetarian Baked Rigatoni

Indulge in the comforting flavors of Vegetarian Baked Rigatoni—a hearty, crowd-pleasing dish perfect for weeknight dinners or special gatherings. This recipe combines al dente rigatoni pasta with a medley of sautéed vegetables, including zucchini, bell peppers, and mushrooms, all enveloped in a rich, herb-infused tomato sauce. Layers of creamy ricotta, gooey mozzarella, and nutty parmesan create the ultimate baked pasta experience, finished with a golden, bubbly crust. Simple to prepare and ready in just an hour, this vegetarian baked pasta casserole is a delightful combination of wholesome ingredients and cheesy perfection. Serve it hot, garnished with fresh basil, for a meal that's both comforting and irresistibly flavorful.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 400 grams rigatoni pasta
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 1 medium bell pepper, diced
• 1 medium zucchini, sliced
• 200 grams button mushrooms, sliced
• 800 grams tomato sauce
• 1 teaspoon dried Italian herbs
• 0.5 teaspoon red pepper flakes
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 250 grams ricotta cheese
• 200 grams mozzarella cheese, shredded
• 50 grams parmesan cheese, grated
• 10 grams fresh basil leaves, chopped

Directions

Step 1

Preheat your oven to 190°C (375°F).

Step 2

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

Step 3

In a large skillet over medium heat, add olive oil. Once hot, add the diced onion and minced garlic, and sauté for about 3 minutes until the onion is translucent.

Step 4

Add the diced bell pepper, sliced zucchini, and mushrooms to the skillet. Cook for about 5-7 minutes until the vegetables are softened.

Step 5

Pour in the tomato sauce and add the dried Italian herbs, red pepper flakes, salt, and black pepper. Stir well to combine and let simmer for 10 minutes.

Step 6

In a large mixing bowl, combine cooked rigatoni with the vegetable and tomato sauce mixture. Mix well to ensure the pasta is fully coated with the sauce.

Step 7

Spread half of the rigatoni and sauce mixture evenly into a 9x13-inch baking dish.

Step 8

Spoon dollops of ricotta cheese over the layer of pasta. Then add half of the shredded mozzarella cheese on top.

Step 9

Add the remaining pasta mixture over the cheese layer, spreading evenly.

Step 10

Top with the remaining mozzarella cheese and sprinkle with grated parmesan cheese.

Step 11

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

Step 12

After 20 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

Step 13

Remove from the oven and let cool for a few minutes. Garnish with freshly chopped basil leaves before serving.

Nutrition Facts

Serving size	(2421.8g)

Amount per serving	% Daily Value*
Calories	2499.5

Total Fat 130.7g	0%
Saturated Fat 58.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 360.4mg	0%
Sodium 5770.8mg	0%
Total Carbohydrate 208.9g	0%
Dietary Fiber 24.9g	0%
Total Sugars 44.0g
Protein 133.3g	0%

Vitamin D 20IU	0%
Calcium 3209.6mg	0%
Iron 11.6mg	0%
Potassium 2318.9mg	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: 46.2%

Protein: 21.0%

Carbs: 32.8%