Easy Vegetarian Baked Rigatoni

This easy vegetarian baked rigatoni is full of fresh herby flavors, plenty of ooey goey cheese, AND it takes just minutes to prep! Store-bought spaghetti sauce, creamy farmer cheese, and fresh basil pesto take this rigatoni bake to the next level!

 

This post was sponsored by Lifeway Foods. As always, all thoughts and opinions are my own!

You Will Love This

• It takes just minutes to prepare! Most of the cook time for this recipe is hands off – about 30 minutes while it bakes in the oven! That means you can spend about 10 minutes or so getting it ready and then sit back and relax while it all comes together. It can also be prepped ahead of time, which makes it perfect for a busy weeknight!
• If you loved this baked rigatoni recipe, be sure to check out my 20 Minute Creamy Sausage Pasta, Cheesy Baked Spaghetti Recipe, or my 20 Minute Baked Tortellini Recipe.

Ingredients and Substitutions

• Rigatoni – Rigatoni pasta has beautiful ridges that hold on to all the sauce and cheese. You can use almost any noodle for this dish, but I would recommend the rigatoni, rotini, or penne.
• Spaghetti Sauce – Use any brand of sauce from the grocery store! Marinara sauce or your favorite tomato sauce will work well too!
• Garlic Powder – Because this is essentially a one-pot dish, I use garlic powder. It adds just the right amount of flavor without the additional step it would take to cook raw garlic.
• Italian Seasoning – Italian seasoning adds the perfect amount of aromatic flavor. If you don’t have any on hand, try a combination of dried oregano, dried thyme, and dried rosemary in its place.
• Fresh Spinach – I do not recommend using frozen spinach for this baked rigatoni recipe. It will release moisture into the dish as it cooks which may result in a soggy pasta bake. Start with fresh for the best flavor and texture.
• Lifeway Farmer Cheese – Lifeway Farmer Cheese is the not-so-secret ingredient that takes this baked rigatoni to the next level! In this recipe, we combine it with basil pesto for a delicious, creamy, herby tang in every bite. If you don’t have Lifeway Farmer Cheese on hand, I recommend replacing it with whole milk ricotta cheese.
• Heavy Cream – Heavy cream adds a richness and creamy texture that brings everything together. If you don’t have heavy cream, you can use whole milk or half and half instead but start with half the amount called for in the recipe so the cheesy mixture doesn’t get too loose.
• Basil Pesto – Basil pesto is one of my favorite things to add to a pasta dish! It adds another layer of fresh flavor that pairs perfectly with the cheese. You can buy any brand at the store, or make your own!
• Shredded Parmesan Cheese – I like to buy a block of Parmigiano at the store and grate it myself. There’s nothing like freshly shredded cheese on pasta. It always melts better than the store bought pre-shredded cheese.
• Fresh Mozzarella – Fresh mozzarella gives this baked rigatoni the most epic cheese pulls ever. If you’re not into fresh mozzarella, try shredded whole milk mozzarella instead.

Instructions

Add cooked pasta, spaghetti sauce, garlic powder, Italian seasoning, and spinach to a 9×13 baking dish or large casserole dish along with a couple pinches of salt and pepper.

Mix until well combined and spread in an even layer.

Add Lifeway Farmer Cheese, heavy cream, and pesto to a medium bowl.

Stir until well combined.

Dollop the creamy pesto mixture on top of the pasta.

Then sprinkle with shredded Parmesan.

Finally, place the slices of fresh mozzarella on top.

Cover tightly with foil and bake for 20-25 minutes. Broil for a couple minutes if desired. 

Let rest for 5 minutes. Then garnish with fresh parsley (or julienne cut fresh basil leaves) and Parmesan and enjoy!

Tips

• Salt that pasta water! I add up to 3 tablespoons of Kosher salt to the water when I make a pound of pasta. This makes a huge difference in the flavor, and it’s your first chance to season the pasta during the cooking process. 
• Cook your pasta for 2-3 minutes less than the directions suggest. If the cooking time on your pasta is 10-12 minutes, I’d recommend cooking the pasta for 8-9 minutes since it will be baked in the oven as well.
• If you have a few minutes to jazz up your spaghetti sauce
• Spray your tin foil with cooking spray before covering the pasta dish and baking. This ensures that the melty cheese won’t stick to the foil and will stay put in a nice even layer on top of the pasta.
• To test if the casserole is warmed through, carefully insert a butter knife into the center of the rigatoni pasta bake for a few seconds. If it comes out warm/hot you know that the rigatoni bake is cooked. Also, the sauce will start to bubble around the edges a bit when it’s warmed through – that’s another good sign!
• If there is a bit of liquid in the bottom of the pan after baking, just let the rigatoni rest for a few minutes and the liquid will be reabsorbed into the casserole (similar to what you’d do with homemade lasagna). This ensures that every bite is super saucy and you won’t end up with a dried out pasta bake!
• Feel free to add in other pasta favorites like ground beef, Italian sausage, or ground turkey to this dish! I’d recommend you brown the meat with a bit of garlic powder and dried oregano, drain if needed, then add it along with the spaghetti sauce. You could also add sautéed mushrooms, onions, or zucchini. Even a can of diced tomatoes will add some delicious, chunky tomato flavor!

Why You’ll Love Lifeway Farmer Cheese

• It’s beyond delicious. Farmer cheese is a cultured soft cheese with the most amazing flavor!
• The texture is similar to ricotta cheese, but the flavor is so much better! It’s got the perfect balance of tang and richness.
• It’s loaded with probiotics and protein. Not only does it deliver in the flavor department, it also has tons of nutritious benefits!

Make-Ahead, Storage, Freezing, and Reheating

• Make-Ahead: You can make the baked rigatoni ahead of time prepping everything according to the recipe instructions, but just before baking pop it in the refrigerator – make sure it’s covered tightly with foil! It can hang out in there for up to 24 hours. About an hour before you’re ready to bake, pull the rigatoni from the fridge and let it sit on the counter to come to room temp. Then bake according to recipe instructions. Plan to add a few additional minutes of bake time just to make sure it’s cooked through, and don’t forget the butter knife trick mentioned above!
• Storage: Store leftover baked rigatoni in an airtight container in the fridge for up to a week.
• Freezing: If you want to make this baked rigatoni ahead of time, you can freeze it by tightly wrapping it in tin foil and placing it in a freezer safe Ziploc bag. It will stay good in the freezer for up to 3 months. Thaw frozen rigatoni in the fridge overnight, then let it sit out on the counter for 1 hour before baking. Follow directions in the recipe card for baking, but plan to add a few extra minutes of bake time to account for the extra chill from the freezer.
• Reheating: To reheat baked rigatoni, cover it with foil and bake it in a 350 degree oven until it’s warmed through and the cheese is bubbly.

FAQ

Serve Baked Pasta Dishes With

• Homemade 5 Minute Garlic Bread
• Cheesy Olive Garlic Bread
• Tomato Mozzarella Caprese Garlic Bread
• Fresh Beet and Feta Salad
• 10 Minute Bruschetta with Mozzarella

Easy Pasta Recipes

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