Vegan Baked Rigatoni
Dive into the irresistible flavors of this Vegan Baked Rigatoni, a hearty and wholesome twist on a comfort-food classic. Packed with tender rigatoni pasta, a vibrant medley of sautéed vegetables like zucchini, red bell pepper, and mushrooms, and a rich, herb-infused tomato sauce, this dish is as satisfying as it is nourishing. Topped with a crave-worthy combination of almond-based "cheesy" crumble and melty vegan mozzarella, every bite delivers a perfect balance of textures and flavors. Perfect for meal prep or feeding a crowd, this dairy-free and plant-based casserole is baked to golden perfection, then finished with a garnish of fresh basil for a pop of color and freshness. Whether you're a seasoned vegan or simply looking for a comforting, meat-free dinner, this baked rigatoni will leave everyone at the table coming back for seconds!
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Recipe Information
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
Instructions
Preheat your oven to 180°C (350°F).
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.
In a large skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
Add the minced garlic and cook for another 1 minute until fragrant.
Stir in the diced red bell pepper, sliced zucchini, and sliced mushrooms. Cook for 5-7 minutes until the vegetables are softened.
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.
In a large bowl, combine the cooked rigatoni with the vegetable tomato sauce. Mix until the pasta is well coated.
Transfer the pasta mixture into a large baking dish.
In a food processor, pulse the almonds until finely ground. Combine with nutritional yeast to create a 'cheesy' topping.
Sprinkle the almond nutritional yeast mixture over the pasta, then top with the shredded vegan mozzarella cheese.
Bake in preheated oven for 20-25 minutes, or until the top is golden and crispy.
Garnish with fresh basil before serving. Serve warm.
Nutrition Facts
Calories |
1989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.0 g | 110% | |
| Saturated Fat | 27.6 g | 138% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3948 mg | 172% | |
| Total Carbohydrate | 229.9 g | 84% | |
| Dietary Fiber | 36.5 g | 130% | |
| Total Sugars | 54.3 g | ||
| Protein | 65.8 g | 132% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 554 mg | 43% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 3981 mg | 85% | |
*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.
