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!
This veggie packed rigatoni recipe is a family favorite!
This veggie lover’s baked rigatoni has been a reader favorite over the years and is the best vegetable pasta bake. It’s been made by thousands of readers and become a family favorite pasta recipe.
Packed full of tons of fresh veggies, hearty rigatoni pasta, and topped with the perfect mixture of mozzarella and parmesan cheese. Read the reviews and you will be convinced!
As a vegetarian, I’ve eaten quite a bit of pasta in my day, but this is one of the best I’ve ever eaten!
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.
How to make veggie lover’s baked rigatoni
Step 1: Toss the cherry tomatoes with the olive oil and place them in an even layer on a baking sheet. Roast the tomatoes at 400 degrees for 15 minutes, or until they start to wilt and burst. This brings out such a lovely flavor in the tomatoes!
Step 2: Cook your rigatoni according to instructions and set aside. While the rigatoni is cooking, start cooking your vegetables. In a large skillet, combine the onions, mushrooms, bell pepper, zucchini, garlic, dried basil, salt, pepper, and 1 tablespoon of olive oil.
Step 3: Sautee the vegetables on medium high heat for 12-15 minutes, or until the liquid is released and vegetables have started to cook down. Add the spinach and wilt for several minutes, continuing to stir.
Step 4: Add the pasta sauce and stir to combine it with the vegetables. We like to use Raos brand for the best flavor.
Step 5: Add the cooked tomatoes to the sauce with the other veggies and stir. Mix the mozzarella and parmesan cheeses together in a bowl. Add 1 cup of the cheese mixture to the veggie pasta sauce and stir it up.
Step 6: Combine the cooked rigatoni noodles with the veggie pasta sauce and transfer the mixture to a greased 13 by 9 baking dish.
Step 7: Top the pasta with the remaining parmesan and mozzarella cheese, then bake until cheese is bubbly and beginning to brown. Serve and enjoy!
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.
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!
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.
I love this recipe! We are trying to eat vegetarian every other day. This meal is filling and satisfying. – Kasey
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 rigatoni recipe.
Fantastic Recipe- All eight of us loved it‼️ Will definitely make this again and save it to our favourites. Only modifications; increased garlic and used fresh basil rather than dried. Delicious!
We eat one Vegetarian meal a week in my home, this recipe was a hit!
Added yellow squash and a sprinkle of sugar to my sauce for a slight touch of sweetness.
Topped it with fresh basil, soooooo yummy!!!!
My hubby said it’s the best Vegetarian dish he’s ever had!
@Joy Shull,
I made it tonight I used 1 1/2 zucchini and the broccoli florets instead of mushrooms. I used yellow and orange pepper instead of the green. It was delicious. I went back for seconds which I never do. My husband who is very particular loved it and had seconds as well.
Thanks for the GREAT recipe.
Fantastic Recipe- All eight of us loved it‼️ Will definitely make this again and save it to our favourites. Only modifications; increased garlic and used fresh basil rather than dried. Delicious!
I am cooking for 8 adults. Do we think one recipe is enough or should I double it?
It depends on if you will be serving sides also. If you serve it without much else I might make at least 1 1/2 batch of the recipe.
@Joy Shull, Thank you!
Hi,
I don’t have portobello caps. Would a container of mushrooms work to put in recipe?
yes, any kind of mushrooms is fine!
I just love this dish! Thank you!
I made this dish for my husband and I today. It was delicious!!! We will be having leftovers for supper.
So glad you enjoyed the pasta!
Can you make this ahead of time, leave it in the 9 by 13 dish, and cook it later.
You definitely could and place it in the fridge covered until ready to bake.
We eat one Vegetarian meal a week in my home, this recipe was a hit!
Added yellow squash and a sprinkle of sugar to my sauce for a slight touch of sweetness.
Topped it with fresh basil, soooooo yummy!!!!
My hubby said it’s the best Vegetarian dish he’s ever had!
What a compliment! I’m so glad you both enjoyed the recipe 🙂
Can broccoli be substituted for the green pepper? Will probably add additional zucchini since hubby no like mushrooms.
You can add whatever vegetables you like, I’m sure it would be delicious 🙂
@Joy Shull,
I made it tonight I used 1 1/2 zucchini and the broccoli florets instead of mushrooms. I used yellow and orange pepper instead of the green. It was delicious. I went back for seconds which I never do. My husband who is very particular loved it and had seconds as well.
Thanks for the GREAT recipe.
I’m so glad to hear you enjoyed the recipe, thanks for sharing!
Can I use a different pasta
any pasta in the same amount will work 🙂
Hi. When you say pasta sauce, do you mean a red sauce or more of an Alfredo? Thanks!
Yes, red sauce 🙂