Dairy-Free Baked Rigatoni
Indulge in the comforting richness of this Dairy-Free Baked Rigatoni, a plant-based twist on a classic Italian favorite. Perfectly al dente rigatoni is tossed in a robust homemade marinara sauce infused with garlic, onions, and aromatic dried herbs, then elevated with creamy nutritional yeast and melted dairy-free mozzarella shreds. Baked to golden, bubbly perfection, this recipe delivers all the cheesy, hearty satisfaction without any dairy, making it ideal for those with dietary restrictions or seeking a vegan-friendly meal. Ready in under an hour and serving up to six, this dish is as convenient as it is flavorful, perfect for family dinners or meal prepping. Garnished with fresh basil, it’s a wholesome, crowd-pleasing comfort food that’s too good to resist!
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
Preheat your oven to 375°F (190°C).
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.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
Add minced garlic to the skillet and sauté for another 1-2 minutes until fragrant.
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.
Remove the skillet from heat and stir in the fresh basil leaves.
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.
Transfer the pasta mixture into a greased 9x13 inch baking dish. Sprinkle the remaining dairy-free mozzarella cheese shreds over the top.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Let the dish cool slightly before serving. Enjoy your dairy-free baked rigatoni!
Nutrition Facts
Calories |
2669 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.0 g | 176% | |
| Saturated Fat | 90.7 g | 454% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6489 mg | 282% | |
| Total Carbohydrate | 314.9 g | 115% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 46.8 g | ||
| Protein | 63.0 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3004 mg | 231% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 3766 mg | 80% | |
*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.
