This Veggie Lover’s Baked Rigatoni is packed full of cherry tomatoes, onions, garlic, mushrooms, bell peppers, zucchini, and spinach. A hearty and delicious vegetarian dinner!

Vegetarian baked rigatoni

This veggie lover’s baked rigatoni has been a reader favorite over the years and is the best vegetable pasta bake!

It’s been made by thousands of readers and become a family favorite pasta recipe.

It’s one of my favorite vegetarian recipes along with my Vegetarian Baked Ziti.

This delicious pasta is packed full of tons of fresh veggies and topped with the perfect blend of mozzarella and parmesan cheese. Read the reviews and you will be convinced!

“The moment I saw this recipe, I knew I had to make it. Total comfort food. I made it exactly as you instructed and it turned out wonderful my family enjoyed every bite. This is definitely a family favorite thank you.” -reader revew

As a vegetarian, I’ve eaten quite a bit of pasta in my day, but this is one of the best I’ve ever eaten!

My mission was to create a deliciously cheesy pasta that was heavy on both flavor and veggies so that it didn’t sit as heavy as other pastas can on my stomach.

We’re going all in on this pasta with cherry tomatoes, onions, fresh garlic, mushrooms, bell peppers, zucchini and spinach! A true veggie lover’s perfect pasta recipe.

ingredients needed to make veggie lover's rigatoni

How to make veggie lover’s baked rigatoni

Step 1: Toss the cherry tomatoes with the olive oil and place them in an even layer on a baking sheet. Roast the tomatoes at 400 degrees for 15 minutes, or until they start to wilt and burst. Roasting brings out such a lovely flavor in the tomatoes!

Step 2: Cook your rigatoni according to the package instructions and set aside. While the rigatoni is cooking, start cooking your vegetables. In a large skillet, combine the onions, mushrooms, bell pepper, zucchini, garlic, dried basil, salt, pepper, and 1 tablespoon of olive oil.

Step 3: Sautee the vegetables on medium high heat for 12-15 minutes, or until the liquid is released and vegetables have started to cook down. Add the spinach and wilt it for several minutes, continuing to stir.

Step 4: Add the pasta sauce and stir to combine it with the vegetables. We like to use Raos brand for the best flavor.

Step 5: Add the cooked tomatoes to the sauce with the other veggies and stir. Mix the mozzarella and parmesan cheeses together in a bowl. Add 1 cup of the cheese mixture to the veggie pasta sauce and stir it up.

Step 6: Combine the cooked rigatoni noodles with the veggie pasta sauce and transfer the mixture to a greased 13 by 9 baking dish.

Step 7: Top the pasta with the remaining parmesan and mozzarella cheese, then bake until the cheese is bubbly and beginning to brown. Serve and enjoy!

I love the texture and firmness of rigatoni, and it doesn’t get soggy quickly when baking, making it perfect for this pasta bake. Beautifully symmetrical pasta with tons of veggies and crispy pieces of cheese on top.

“Freaking delish! We are new to the world of veggies but this dish here let’s me know what we’ve been missing! I followed the directions and it came out perfect!” -reader review

I used a blend of mozzarella and parmesan on top of the pasta and cooked it just long enough for the cheese to melt and start to get a little browned on top. Those browned bits will be your favorite bites!

If you want it more browned on top, simply broil the pasta for the last 1-3 minutes, watching closely.

“I love this recipe! We are trying to eat vegetarian every other day. This meal is filling and satisfying.” – Kasey

This makes a huge 13 by 9 casserole dish and we enjoyed the leftovers for several days. Serve it as is or with some red pepper flakes on top if you like a little heat! You can’t go wrong with this delicious rigatoni recipe.