Vegetarian Beef Rigatoni
Satisfy your pasta cravings with this hearty and flavorful Vegetarian Beef Rigatoni, a plant-based twist on the classic comfort food dish. Featuring tender rigatoni tossed in a rich, savory tomato sauce infused with aromatic garlic, onions, and a medley of fresh veggies like bell peppers and carrots, this recipe swaps traditional ground beef for meat-free ground protein without compromising on taste or texture. Highlighted by Italian herbs like oregano and basil and a touch of red pepper flakes for subtle heat, this dish is perfect for both longtime vegetarians and curious foodies. Ready in just one hour and ideal for a weeknight dinner, it’s finished with fresh parsley and optional grated Parmesan for a satisfying, restaurant-worthy presentation. Perfect for pasta lovers searching for easy vegetarian dinner ideas or meat-free twists on classic recipes!
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Recipe Information
Ingredients
- 12 oz rigatoni pasta
- 2 tbsp olive oil
- 1 yellow onion
- 3 garlic cloves
- 1 bell pepper
- 2 carrots
- 10 oz meat-free ground beef
- 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 black pepper
- 0.25 cup fresh parsley
- 0.5 cup grated Parmesan cheese (optional)
Instructions
Bring a large pot of salted water to a boil and cook the rigatoni according to package instructions until al dente. Drain and set aside.
Meanwhile, prepare the vegetables: chop the onion, mince the garlic, dice the bell pepper, and peel and dice the carrots.
In a large skillet or saucepan, heat the olive oil over medium heat. Add the onion and garlic, sautéing for about 3-4 minutes until the onion becomes translucent.
Add the bell pepper and carrots to the skillet. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the meat-free ground beef to the skillet. Cook for about 5-7 minutes, stirring frequently, until browned.
Stir in the crushed tomatoes and tomato paste. Add oregano, basil, red pepper flakes, salt, and black pepper. Mix well and bring to a simmer.
Reduce the heat to low and let the sauce simmer for 20 minutes, stirring occasionally, until it thickens and the flavors meld.
Add the cooked rigatoni to the sauce and toss well to combine, ensuring the pasta is evenly coated.
Serve hot, garnished with fresh parsley and optional Parmesan cheese, if desired.
Nutrition Facts
Calories |
2396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.6 g | 152% | |
| Saturated Fat | 40.9 g | 204% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 6464 mg | 281% | |
| Total Carbohydrate | 227.8 g | 83% | |
| Dietary Fiber | 40.3 g | 144% | |
| Total Sugars | 60.4 g | ||
| Protein | 135.9 g | 272% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1842 mg | 142% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 5292 mg | 113% | |
*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.
