Baked Pasta with Rigatoni and Vegetables
This Baked Pasta with Rigatoni and Vegetables is a cozy, veggie-packed dinner that comes together easily. Tender rigatoni is tossed with sautéed mushrooms, bell pepper, zucchini, and spinach, then layered with mozzarella for a cheesy, comforting bake. A convenient jarred pasta sauce ties everything together, and the optional breadcrumb topping adds a golden, crunchy layer of flavor and texture that makes this dish feel extra special. Whether you’re cooking for family or meal-prepping for the week, this baked pasta hits all the right notes: hearty, satisfying, and full of nourishing vegetables.
Servings 6 people
Calories 511kcal
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.
Nutrition
Calories: 511kcal | Carbohydrates: 67g | Protein: 21g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 31mg | Sodium: 509mg | Potassium: 613mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1910IU | Vitamin C: 37mg | Calcium: 263mg | Iron: 2mg