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Rigatoni Bake

Rigatoni Bake is made with zucchinis, vegan ground beef crumbles and tomato sauce. It is a great way to use your leftover zucchinis that comes together really fast. It has all the great flavors and a little bit of creaminess makes it even so attractive and interesting for pickiest eaters.

Closeup of the Rigatoni Bake with the melted cheese.

I love pasta in all forms and shapes, I mean for me there isn’t any pasta I do not like.

Pasta is truly my favorite at home and a staple I made often like this Lemon Pasta, the Spaghetti aglio e olio, my Hamburger Casserole, the Hawaiian Macaroni Salad, or the Southern Mac and Cheese

Ingredients for the Rigatoni Bake assembled on a wooden board.

Onion and zucchini dices are fried in a frying pan.

What is  so great about this Rigatoni Bake

Rigatoni pasta is delicious and goes so well with everything in sauces, casseroles or salads.

The flavors: red pepper flakes, garlic and Italian herbs.

Texture: I think we can all agree zucchinis make a great texture.

Showing the frying vegan ground beef with Italian herbs and spices.

I’ll share my step by step pictures so you know the Rigatoni Bake will be amazing and a great result.

Pantry staples: I use tomato sauce any will work, see that is a great short cut ingredient.

Showing how vegan cheeses and sour cream is added to the frying pan and mixed with the ground beef.

What you need for this Rigatoni Bake

  • Pasta
  • Olive oil
  • Tomato sauce
  • Vegan ricotta
  • Zucchinis
  • Vegan parmesan

 

  • Red pepper flakes
  • Italian herbs
  • Garlic
  • Vegan mozzarella
  • Onions
  • Vegan ground beef crumbles

Pre-cooked rigatoni are mixed with the sauce.

The rigatoni and beef sauce mixture is transferred to a casserole dish and covered with vegan cheeses.

How to make Baked Rigatoni

Preheat oven to 400°F and get a 10×10 inch casserole ready.

Precook the rigatoni according to the package directions.

Heat olive oil in a skillet or casserole. Add onions, garlic, and diced zucchini. Fry for about 4 minutes.

Give the vegan ground beef crumbles and Italian herbs to the pan and fry for around 5 minutes. 

Top view of the Rigatoni Bake after baking.

Add now tomato sauce, vegan ricotta, red pepper flakes, half of the parmesan and half of the mozzarella (reserve the rest for the topping). Season with a pinch salt and pepper, cook for 4 minutes more and mix in rigatoni.

Finally transfer mixture to a casserole, and top with remaining cheeses, bake for around 15 minutes.

You can use leftovers of the Rigatoni Bake for 4 days or freeze for around 3 months.

Closeup of the Rigatoni Bake with a portion taken out of the casserole dish.

Tips and tricks

You can use any pasta that you like: spaghetti, penne, bow tie, gnocchi, tortellini, ravioli.

If you prefer homemade over store bought sauce for the Rigatoni Bake, try my Arrabbiata Sauce or the Spaghetti Sauce

Also Alfredo Sauce instead or ricotta is great.

Collage of two pictures of the Rigatoni Bake with recipe title text.If you try this Rigatoni Bake, tag me on Facebook or Instagram with your remake.

Cheers, Florian.

Closeup of the Rigatoni Bake with the melted cheese,

Rigatoni Bake

Yield: 6
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Rigatoni Bake is made with zucchinis, vegan ground beef crumbles and tomato sauce. It is a great way to use your leftover zucchinis that comes together really fast. It has all the great flavors and a little bit of creaminess makes it even so attractive and interesting for pickiest eaters.

Ingredients

  • 4 cups cooked rigatoni (use gf, if prefered)
  • 3 Tbsp olive oil
  • 10 oz vegan ground beef crumbles
  • 1 medium zucchini cubed, finely
  • 1 tsp red pepper flakes
  • 2 tsp Italian herbs
  • 3 cloves garlic minced
  • 1/2 cup onions, chopped
  • 8 oz vegan ricotta
  • 20 oz jar marinara
  • 5 oz vegan mozzarella, shredded
  • 1 oz vegan parmesan
  • salt, pepper to taste

Instructions

  1. Preheat oven to 400°F and get a 10x10 inch casserole ready.
  2. Precook the rigatoni according to the package directions.
  3. Heat olive oil in a skillet or casserole. Add onions, garlic, and diced zucchini. Fry for about 4 minutes.
  4. Give the vegan ground beef crumbles and Italian herbs to the pan and fry for around 5 minutes. 
  5. Add now tomato sauce, vegan ricotta, red pepper flakes, half of the parmesan and half of the mozzarella (reserve the rest for the topping). Season with a pinch salt and pepper, cook for 4 minutes more and mix in rigatoni.
  6. Finally transfer mixture to a casserole, and top with remaining cheeses, bake for around 15 minutes.
Nutrition Information:
Yield: 6 Serving Size: 1.5 cups
Amount Per Serving: Calories: 740Total Fat: 26gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 1988mgCarbohydrates: 88gFiber: 6gSugar: 13gProtein: 40g
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Judith

Wednesday 21st of April 2021

Um, how many onions? It doesn't say??

Florian

Wednesday 21st of April 2021

Fixed, Judith! Enjoy and let me know.

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