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Veggie Lover’s Baked Rigatoni

This veggie lover’s baked rigatoni is packed full of cherry tomatoes, onions, garlic, mushrooms, bell peppers, zucchini, and spinach. A hearty and delicious vegetarian dinner!

veggie lover's baked rigatoni

Today’s recipe is all about pasta, veggies, and cheese.

Three of my favorite things!

This veggie lover’s baked rigatoni is a vegetarian’s dream come true.

It’s one of my favorite vegetarian recipes!

Packed full of tons of super fresh veggies, hearty rigatoni pasta, and topped with the perfect mixture of mozzarella and parmesan cheese.

veggie lover's pasta

As a vegetarian, I’ve eaten quite a bit of pasta in my day, but this one is possibly the best I’ve ever eaten!

Rigatoni is also a fun change from the pastas I regularly buy. 

Made this for a friend who just got out of the hospital who is a vegetarian and she loved, I have to admit I saved some for us and we loved it too!!! It is super easy to make and rated me “good buddy” points making her think that I spent a huge amount of time slaving over the kitchen, I call that a win win!!
Thanks for sharing the recipe, it is a keeper! – Lynn

This recipe is a favorite of ours now!

veggie lover's baked rigatoni recipe

My mission was to create a deliciously cheesy pasta that was heavy on both flavor and veggies so that it didn’t sit as heavy as other pastas can on my stomach.

We’re going all in on this pasta with cherry tomatoes, onions, fresh garlic, mushrooms, bell peppers, zucchini and spinach!

A true veggie lover’s perfect pasta recipe. 

veggie lover's dinner recipe

How to make veggie lover’s baked rigatoni

First, toss the cherry tomatoes with the olive oil and place in an even layer on a baking sheet.

Roast at 400 degrees for 15 minutes, or until tomatoes start to wilt and burst.

This brings out such a lovely flavor in the tomatoes!

veggie lover pasta

Cook your rigatoni according to instructions and set aside

In a large skillet, combine the onions, mushrooms, bell pepper, zucchini, garlic, dried basil, salt, pepper, and 1 tablespoon of olive oil. 

vegetarian rigatoni recipe

Sautee the vegetables on medium high heat for 12-15 minutes, or until liquid is released and vegetables have started to cook down.

Add spinach and wilt for several minutes, then add the sauce and stir to combine. 

Add the cooked tomatoes to the sauce with the other veggies and stir.

Mix the mozzarella and parmesan cheeses together in a bowl.

veggie rigatoni

Add 1 cups of cheese mixture to the sauce/veggie skillet and stir.

Combine rigatoni with sauce/veggie skillet and transfer mixture to a 13 by 9 baking dish.

Top with remaining cheese, then bake until cheese is bubbly and beginning to brown, serve and enjoy!

veggie lover's baked rigatoni

I love the texture and firmness of rigatoni, and it doesn’t get soggy quickly when baking, making it perfect for this pasta bake.

Beautifully symmetrical pasta with tons of veggies and crispy pieces of cheese on top. 

It’s what my dinner time dreams are made of.

Freaking delish! We are new to the world of veggies but this dish here let’s me know what we’ve been missing! I followed the directions and it came out perfect!

vegetarian pasta recipe

I used a blend of mozzarella and parmesan on top of the pasta and cooked it just long enough for the cheese to melt and start to get a little browned on top.

Those browned bits will be your favorite bites!

If you want it more browned on top, simply broil the pasta for the last 1-3 minutes, watching closely.

Broiling is great for getting the cheese nice and browned and crispy. 

I love this recipe! We are trying to eat vegetarian every other day. This meal is filling and satisfying. – Kasey

veggie pasta recipe

This makes a huge 13 by 9 casserole dish and we enjoyed the leftovers for several days.

Serve as is or with some red pepper flakes on top if you like a little heat!

You can’t go wrong with this delicious pasta. 

Are you making this recipe? I want to see! Don’t forget to tag me on instagram @buildyourbite and hashtag #buildyourbite with your recipe creations!

Be sure to pin this recipe for later and follow Build Your Bite on Pinterest for all the latest delicious recipes!

veggie lover's baked rigatoni - #vegetarian #pastabake #rigatoni #veggielovers

Did you make this recipe? Be sure to leave a star rating below!

Vegetarian Pasta Recipe

Yield: 6-8 servings

Veggie Lover's Baked Rigatoni

This veggie lover's baked rigatoni is packed full of cherry tomatoes, onions, garlic, mushrooms, bell peppers, zucchini, and spinach. A hearty and delicious vegetarian dinner!

Veggie Lover's baked rigatoni packed full of delicious vegetables and two kinds of cheese. A delicious vegetarian pasta recipe!

Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes

Ingredients

  • 5 oz container of fresh spinach (or 4-6 cups of loose spinach)
  • 10 oz container of cherry tomatoes
  • 1 large onion, diced
  • 2 portobello mushroom caps, diced
  • 1 green bell pepper, diced
  • 1 medium zucchini, diced
  • 9 cloves of garlic, minced
  • 1 lb rigatoni pasta
  • 25 oz pasta sauce (I used mushroom flavor)
  • 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. Preheat oven to 400 degrees
  2. Toss cherry tomatoes with 1/8 cup of olive oil and place in an even layer on a baking sheet
  3. Roast at 400 degrees for 15 minutes, or until tomatoes start to wilt and burst
  4. Cook Rigatoni according to instructions and set aside
  5. In a large skillet, combine onions, mushrooms, bell pepper, zucchini, garlic, dried basil, salt, pepper, and 1 tablespoon of olive oil
  6. Sautee on medium high heat for 12-15 minutes, or until liquid is released and vegetables have started to cook down
  7. Add spinach and wilt (2-3 minutes)
  8. Add sauce and stir well
  9. Add the cooked tomatoes to the sauce with the other veggies
  10. Mix the mozzarella and parmesan cheeses together in a bowl
  11. Add 1 cups of cheese mixture to the sauce/veggie skillet and stir
  12. Combine rigatoni with sauce/veggie skillet and transfer mixture to a 13 by 9 baking dish
  13. Top with remaining cheese
  14. Bake at 425 degrees for 10 minutes, or until cheese is bubbly and beginning to brown

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Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 375Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 35mgSodium: 1283mgCarbohydrates: 43gFiber: 6gSugar: 9gProtein: 19g

Did you make this recipe?

Be sure to tag me on instagram @buildyourbite and hashtag #buildyourbite with your recipe creations!

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Margaret

Thursday 22nd of October 2020

Y’all this is sooooooooooooooo freakin’ yummy!!! I was skeptical because I’m new to cooking vegetarian meals. I may have added more cheese than I should have lol but I’m sure it’s just as flavorful with less cheese. I’m thinking about add squash the next time.

Courtney

Thursday 1st of October 2020

I just made this for my family, and they loved it! My husband is always skeptical of dishes with no meat, but he loved it!!! Along with my picky 5 year old and 17 month old. Thank you so much for this recipe! I'm also not the best at cooking, but this meal was so easy! I may have put 1/2 of the spinach in that you called for, but it was just to ensure my 5 yr old would eat- next time I'll include it all.

Joy Shull

Friday 9th of October 2020

Thanks for the lovely review Courtney! I'm so glad your family all enjoyed the recipe :)

Amy

Thursday 17th of September 2020

I made this tonight and we loved it! I will definitely make this again and pass the recipe to family/friends!

Kim

Thursday 3rd of September 2020

I made this yesterday for one of our “meat free” days. We’re newbies to the meat free cult, so I got the heavy eye roll from the family when I told what was for dinner. Long story short, there was none left at the end of the meal and they kept talking about it all night! Thanks for a great recipe (no changes made and none necessary, great as it is) I look forward to trying many more of your recipes in the near future.

Joy Shull

Friday 4th of September 2020

Thanks so much Kim, so glad you and your family enjoyed the recipe!

Arica

Tuesday 1st of September 2020

This looks delicious! I am wanting to make this for my neighbor who is having a baby in a few weeks but will freeze it and give it to her as we are moving out of state soon. Should I bake it first and then freeze it?

Joy Shull

Wednesday 2nd of September 2020

I think that would work just fine!

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