This baked rigatoni dish is a comforting meal that is perfect for any occasion. It features fresh vegetables such as spinach and zucchini and is layered with a smooth white sauce and generous amounts of cheese. Look no further for the ultimate, cheesy vegetarian baked pasta.
Vegetarian Baked Rigatoni Recipe
A luxurious Vegetarian Baked Rigatoni recipe that pairs roasted vegetables and rigatoni with a decadent white sauce and cheese topping.
Ingredients
- 1 tablespoon Olive Oil
- ½ pound Rigatoni Pasta
- 3 cups Spinach, fresh
- 1 small Onion, diced
- 4 cloves Garlic, minced
- 1 medium Zucchini, diced
- 12 oz Marinara Sauce
- ½ cup Parmesan Cheese, grated
- 1 cup Mozzarella Cheese, shredded
- 1 teaspoon Italian Seasoning
- ½ teaspoon Black Pepper
- 1 teaspoon Salt
For The White Sauce
- 1 cup Whole Milk
- 1 Bay Leaf
- 1 ¾ tablespoons Butter
- 3 tablespoons Flour, all-purpose
Instructions
Make The White Sauce
- In a saucepan, melt the butter over medium heat. Add the plain flour and whisk continuously to form a smooth paste.
- Gradually pour in the milk while whisking to prevent any lumps.
- Add the bay leaf and simmer gently until the sauce thickens.
- Remove from heat and discard the bay leaf. Set aside until needed in the recipe.
Assemble And Bake The Vegetarian Baked Rigatoni
- Preheat the oven to 400°F.
- Toss cherry tomatoes with ⅛ cup of olive oil in a large bowl. Spread them out evenly on a baking sheet and roast for 15 minutes or until they start to wilt and burst.
- Meanwhile, cook the rigatoni as per package instructions. Once done, drain and set aside.
- In a large skillet, heat olive oil. Add onions, and cook until translucent. Add garlic and cook for 20 to 30 seconds until fragrant.
- Now add zucchini, Italian seasoning, salt, and pepper. Sauté on medium-high heat for 10 minutes or until the zucchini is softened.
- Stir in the marinara sauce and let it simmer for 5 minutes.
- Add the spinach, cooking until wilted.
- In a separate bowl, mix the mozzarella and parmesan cheese. Add 1 cup of this cheese mixture to the skillet and mix well.
- Add the cooked rigatoni to the skillet and combine thoroughly with the sauce and veggies.
- Transfer this mixture to an individual ramekins. Pour white sauce on top and sprinkle the top with the remaining cheese.
- Bake in the oven for 10 minutes or until the cheese is bubbly and slightly browned.
Notes
- The white sauce (béchamel) can be made ahead and stored in the refrigerator for up to two days.
- You can customize this baked rigatoni dish by adding other veggies, like bell peppers or mushrooms.
- The dish can be prepared a day ahead and baked just before serving.
Nutrition Estimate
Calories: 483kcal | Carbohydrates: 61g | Protein: 24g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 39mg | Sodium: 1417mg | Potassium: 819mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2985IU | Vitamin C: 23mg | Calcium: 446mg | Iron: 3mg
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If you like this post, then we recommend checking out our Vegetarian Ziti Recipe post.