Baked Pasta with Rigatoni and Vegetables
If you're looking for a cozy, crowd-pleasing dinner that practically makes itself, this baked pasta with vegetables and rigatoni is about to become a regular in your rotation. Tender rigatoni pasta nestled in a rich tomato sauce, loaded with colorful vegetables, and blanketed in golden, melty cheese. Top it all off with an optional Parmesan-breadcrumb topping for even more flavor and texture. It's the kind of meal that feels deeply comforting and nourishing at the same time. The sort of thing you want waiting for you after a long day.
I'm a non-diet dietitian and certified intuitive eating counselor, so I'm always drawn to recipes that bring real pleasure to the table. This baked pasta with vegetables does exactly that. It's nourishing, delicious, and the kind of dish that makes everyone happy.
The recipe is simple, flexible, and incredibly satisfying. You can pull it together on a weeknight, prep it ahead for the week, or bring it to a potluck and watch it disappear. Use your favorite jarred sauce or swap in homemade if you have it. And feel free to add any of your favorite veggies into the mix. It's a more-is-merrier type of situation here.
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If you love plant-forward pasta dishes, you might also like my Vegan Pasta Primavera, Vegetarian Pesto Pasta with Veggies, Cacio e Pepe Pasta with Spinach and Peas, or Mushroom Kale Pasta with Creamy Almond Milk Sauce. Find more meal inspiration in my roundup of 60 Easy and Filling Vegetarian Dinners.
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Ingredients
The full list of ingredients is in the recipe card below, but let's walk through the key players:
Rigatoni, my personal favorite pasta shape, is the star of this dish. The wide, ridged tubes are practically designed for baked pasta, since they catch the sauce and cheese with every bite. Any short, sturdy pasta shape will do the job, but rigatoni is my top pick. Don't forget to reserve some of the water used to cook the pasta! This helps the sauce cling to the pasta and prevents the bake from drying out.
For the vegetables, you'll want a mix that brings color, texture, and a little sweetness to balance the sauce. Zucchini, bell pepper, yellow squash, mushrooms, and a handful of spinach are my go-to combination. They're colorful, nutritious, and hold up well in the oven.
For the sauce, this recipe keeps things simple: use your favorite jarred pasta sauce. There's no shame whatsoever in reaching for a pre-made pasta sauce. It saves time, and honestly, some jarred sauces are just excellent. My personal favorite right now is Rao's Creamy Marinara, which is rich, velvety, and adds flavorful depth to the finished dish. A classic marinara, roasted garlic tomato sauce, or even arrabbiata if you like some heat, all work well. And if you have homemade sauce on the ready, by all means, this is a wonderful way to use it!
Finally, the cheese. Mixed throughout and sprinkled on top is a generous helping of mozzarella. (I like to buy a block and grate it myself for optimal texture.) And then a mixture of Italian breadcrumbs and grated Parmesan adds a crunchy, cheesy topping. The breadcrumbs are optional, but highly recommended.
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Instructions
Here's a quick summary of the steps. You can find more detailed instructions in the recipe card at the end of this post.
Cook the rigatoni pasta, reserving some of the pasta cooking water.
Cook the vegetables in a skillet. (Cooking beforehand keeps the baked pasta from getting watery or mushy.)
Mix breadcrumbs and Parmesan cheese for the topping, if you're using it.
Assemble the baked pasta in a casserole dish.
Bake until the cheese is melty, and the breadcrumbs are golden brown and crisp. Turn on the broiler for the final few minutes for maximum browning.
Top Tip
Don't forget to reserve some of the water used to cook the pasta! I scoop out a cup or so with a liquid measuring glass. The cooking water prevents the baked pasta from drying out and also helps the sauce cling to the rigatoni.
Substitutions and Variations
One of the best things about a good vegetable baked pasta is how adaptable it is. Here are some easy ways to make it your own:
- Pasta: Rigatoni is my personal favorite because the ridges and tubes hold onto the sauce, but penne, ziti, cavatappi, or even farfalle all work well. Gluten-free pasta works here, too. Just watch the cook time, as it can get mushy if cooked too long.
- Vegetables: Use whatever you have or what's in season. Eggplant, broccoli, cauliflower, cherry tomatoes, kale, or butternut squash are all wonderful additions or swaps.
- Cheese: Spoon in dollops of ricotta cheese or use cashew-based cheese for a dairy-free version. Vegan mozzarella melts well on top. For more flavor, stir in some crumbled goat cheese or feta into the pasta before baking.
- Sauce: Feel free to experiment with different jarred sauces depending on your mood. A roasted garlic marinara, arrabbiata, or vodka sauce all make for a delicious variation. Of course, homemade sauces are great, too!
- Make it heartier: Stir in a can of drained white beans, lentils, or chickpeas to make this a high-protein vegetarian meal.
Making Ahead and Storage
- Make-ahead: This baked pasta with vegetables is an excellent make-ahead meal. Assemble the dish up to 24 hours in advance, cover, and refrigerate. When ready to bake, add an extra 10-15 minutes to the covered baking time since it'll be going in cold. (Make sure the center is steaming hot before you remove the foil.) You can also let it sit on the counter for 30-60 minutes before baking to reduce the required oven time.
- Freezing: This dish freezes well either assembled (unbaked) or after baking. Wrap tightly in plastic wrap and foil, or use a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking or reheating.
Want more make-ahead recipe ideas? Browse my collection of 50+ vegetarian meal prep ideas or vegetarian freezer meals for batch cooking.
FAQ
The short answer: a lot of them! Just make sure you roast or sauté vegetables before adding them to the baking dish. Zucchini, bell peppers, onion, mushrooms, eggplant, broccoli, cauliflower, cherry tomatoes, butternut squash, spinach, and kale are all excellent choices.
Yes, for most baked pasta dishes, it's best to par-cook (partially boil) pasta until it's just shy of al dente before assembling. Par-cooking prevents the pasta from getting too mushy, since it will continue to cook in the oven. Using dried pasta can work in some "dump-and-bake" recipes if there is a lot of extra liquid.
Here are a few common mistakes: First, overcooking the pasta before it goes into the oven. Second, a sauce that's too thick before baking will tend to dry out in the oven. Third, skipping the covered baking step, because the foil traps in the steam and keeps everything moist.
📖 Recipe
Baked Pasta with Rigatoni and Vegetables
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Equipment
- Knife and cutting board
- Large pasta pot
- 12-inch skillet
- 9x13-inch baking dish or 8x11-inch baking dish
Ingredients
- 1 pound dry rigatoni pasta, reserve cooking water
- 2 tablespoons olive oil
- ½ cup diced yellow onion
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup zucchini, chopped (1 small)
- 1 cup yellow squash, chopped (1 small)
- 8 oz baby bella mushrooms, sliced
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
- 2 cups baby spinach, chopped (see note 1 for frozen)
- 1 (24-ounce) jar jarred pasta sauce, such as marinara or creamy tomato (4 cups)
- 2 cups shredded Mozzarella cheese, divided (8 ounces)
Optional breadcrumb topping:
- ¼ cup plain or Italian breadcrumbs
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon olive oil, optional for browning
Optional for serving
- Fresh chopped parsley or basil
- Crushed red pepper flakes
Instructions
- Preheat oven to 350ºF and position rack in the center.
- Bring a large pot of salted water to a boil. Add rigatoni and cook 9 minutes, or until just before al dente. Reserve about 1 cup of the cooking water in a liquid measuring glass (you won't need all of it). Then drain pasta and set aside.
- While pasta is cooking, heat oil in a large skillet. Stir in onion and cook 4 minutes, or until translucent. Stir in garlic, and cook 1 minute, or until aromatic. Stir in bell pepper, zucchini, yellow squash, mushrooms, basil, oregano, salt, and pepper. Cook for 7 minutes, stirring occasionally, or until vegetables are slightly softened and fragrant. Stir in spinach and cook 1 minute, or until wilted. Turn off heat. (Cooking the vegetables before baking prevents the pasta bake from getting watery and mushy.)
- Spread a couple of spoonfuls of pasta sauce in a single layer in a 9x13-inch baking dish (see note 2). Add the cooked pasta, cooked vegetables, remaining pasta sauce, 1 cup of the mozzarella cheese, and ¼ cup reserved pasta cooking water in the baking dish. If the sauce seems too thick, add a little more pasta cooking water, but don't add so much that it gets soupy. Sprinkle the top of the pasta mixture with the remaining 1 cup of mozzarella cheese.
- For optional breadcrumb topping: Mix breadcrumbs, Parmesan cheese, and olive oil, is using. Sprinkle over the top of the pasta mixture.
- Cover the baking dish with foil and transfer to the center rack of the oven. Bake for 20 minutes, then remove the foil and bake for an additional 10 minutes, or until cheese is melted and breadcrumbs (if using) are golden brown. For more browning of the breadcrumb topping, turn on the broiler for the final few minutes. Watch closely to prevent burning.
- Remove the baking dish from the oven and allow to cool 5 minutes. Serve with fresh basil and/or parsley and crushed red pepper flakes if desired.
Notes
- Frozen spinach: Substitute 10 ounces frozen spinach for fresh. Thaw and squeeze out excess water before using. (Squeezing out water is important for preventing a watery pasta bake.)
- Baking dish: A 9x13-inch baking dish gives a slightly thinner layer of pasta, veggies, and cheese. An 8x11-inch baking dish creates a pasta mixture that is a bit thicker. You may need to bake 2-5 extra minutes covered to ensure the center is hot, and pay special attention when broiling, as the topping may brown faster since it's closer to the heat.
- Make-Ahead: Assemble the baked pasta up to 24 hours in advance. Prepare the pasta, cook the vegetables, and mix everything with the sauce and cheeses in the baking dish. Cover tightly with foil or plastic wrap and refrigerate until ready to bake. Bake as directed, adding 10-15 extra minutes to covered baking time if it's coming straight from the fridge. (Check that the center is steaming hot before removing the foil.)
- Storage:
- Refrigerator: Store leftovers in an airtight container for up to 5 days. Reheat individual portions in the microwave or reheat the whole dish in the oven at 350ºF until warmed through.
- Freezer: This baked pasta freezes well for up to 2 months for the best texture. Freeze before or after baking (if freezing before, use foil or a freezer-safe dish). Thaw overnight in the fridge and bake as directed, adding extra baking time if needed to warm through.
- Reheating: If reheating in the oven, cover with foil for the first half to prevent the top from drying out, then remove the foil and allow the cheese and breadcrumbs to crisp.
- Nutrition facts are estimates only.
