Vegetarian Baked Rigatoni
Dive into comfort food bliss with this hearty and flavorful Vegetarian Baked Rigatoni recipe! Featuring al dente rigatoni pasta baked to perfection in a rich, tomato-based sauce packed with vibrant vegetables like bell pepper, zucchini, and mushrooms, this dish is a vegetarian delight. Layers of creamy ricotta, gooey mozzarella, and nutty parmesan cheeses create a luscious, cheesy topping that’s irresistibly golden and bubbly. Infused with Italian herbs and a hint of red pepper flakes for added depth, this baked rigatoni is easy to prepare and perfect for family dinners or casual gatherings. Garnished with fresh basil, it serves as the ultimate one-pan comfort meal bursting with flavor and texture. Whether you're a pasta lover or seeking a meat-free crowd-pleaser, this vegetarian baked pasta dish is a must-try!
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Recipe Information
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
Instructions
Preheat your oven to 190°C (375°F).
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.
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.
Add the diced bell pepper, sliced zucchini, and mushrooms to the skillet. Cook for about 5-7 minutes until the vegetables are softened.
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.
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.
Spread half of the rigatoni and sauce mixture evenly into a 9x13-inch baking dish.
Spoon dollops of ricotta cheese over the layer of pasta. Then add half of the shredded mozzarella cheese on top.
Add the remaining pasta mixture over the cheese layer, spreading evenly.
Top with the remaining mozzarella cheese and sprinkle with grated parmesan cheese.
Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
After 20 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
Remove from the oven and let cool for a few minutes. Garnish with freshly chopped basil leaves before serving.
Nutrition Facts
Calories |
2500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.7 g | 168% | |
| Saturated Fat | 58.8 g | 294% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 360 mg | 120% | |
| Sodium | 5771 mg | 251% | |
| Total Carbohydrate | 208.9 g | 76% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 44.0 g | ||
| Protein | 133.3 g | 267% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 3210 mg | 247% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2319 mg | 49% | |
*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.
