Veggie Lover's Rigatoni Dish

This veggie lover’s rigatoni is a satisfying and colorful dinner that sneaks plenty of vegetables into a comforting pasta bake. It combines fresh spinach, juicy roasted cherry tomatoes, earthy mushrooms, and bell pepper with hearty rigatoni, then melts together mozzarella and parmesan for a rich finish. It’s perfect for weeknight meals or feeding a crowd with healthy ingredients everyone will enjoy.

I discovered this dish when I wanted a way to make pasta nights more veggie-forward without sacrificing comfort. Now it’s regularly requested for potlucks and Sunday meals in my house.

Ingredients

• Fresh spinach: around 5 ounces provides bright leafy greens packed with vitamins and a mild flavor that blends well when wilted
• Cherry tomatoes: about 10 ounces for roasting, look for ripe, fragrant ones that burst with sweetness when cooked
• Yellow onion: one large, diced for a savory base, choose firm bulbs without soft spots
• Portobello mushrooms: two caps diced for meaty texture and umami richness
• Green bell pepper: one, diced adding crispness and vibrant color
• Zucchini: one medium, diced that soaks up sauce while contributing subtle freshness
• Garlic: nine cloves, minced to provide aromatic depth, fresh garlic is best for intense flavor
• Rigatoni pasta: one pound for a sturdy shape that holds sauce well — opt for high-quality durum wheat pasta
• Pasta sauce: about 25 ounces, preferably a flavorful marinara or your favorite brand to keep the dish convenient
• Salt: one teaspoon to season and bring out flavors, adjust to taste
• Dried basil: two teaspoons for herbal aroma, use a good quality brand for best results
• Pepper: half a teaspoon for mild heat
• Parmesan cheese: almost two cups grated for a salty, nutty finish
• Mozzarella cheese: two cups shredded that melts beautifully for creamy texture
• Olive oil: for sautéing and roasting, choose extra virgin for better flavor and health benefits

Step-by-Step Instructions

Sear the cherry tomatoes:

Preheat your oven to 400 degrees Fahrenheit. Toss the cherry tomatoes with two tablespoons of olive oil, then spread them evenly in a single layer on a baking sheet. Roast for about 15 minutes until the tomatoes begin to wilt and their skins start bursting, which concentrates their sweetness and flavor.

Cook the rigatoni pasta:

Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package directions until al dente, meaning tender but still firm when bitten. Drain and set aside to keep warm.

Sauté the vegetables:

In a large skillet heat one tablespoon of olive oil over medium-high heat. Add the diced onions, mushrooms, bell pepper, zucchini, minced garlic, dried basil, salt, and pepper. Cook for 12 to 15 minutes, stirring every few minutes. The vegetables will release moisture and soften as they cook down, creating a flavorful base.

Wilt the spinach:

Add the fresh spinach to the skillet and cook for another two to three minutes until it wilts and reduces significantly in volume, blending with the other vegetables.

Combine with sauce and roasted tomatoes:

Pour in the pasta sauce and stir to combine thoroughly. Add the roasted cherry tomatoes along with their juices to incorporate their sweetness throughout the mixture.

Incorporate cheese into the sauce:

Mix together the shredded mozzarella and grated parmesan cheeses in a bowl. Add one cup of this cheese blend into the veggie pasta sauce and stir until the cheese melts completely, creating a creamy, cheesy sauce.

Assemble the rigatoni bake:

Combine the cooked rigatoni pasta with the sauce and vegetable mixture. Transfer everything into a greased 9 by 13 inch baking dish, spreading it evenly.

Top and bake:

Sprinkle the remaining cheese mixture evenly over the pasta bake. Bake in a 425-degree oven for about 10 minutes, or until the cheese is bubbly and begins to brown lightly on top.

Save

My favorite moment with this pasta was when a picky eater in my family asked for seconds eagerly after trying it for the first time. The way the roasted tomatoes meld with the melted cheese creates a harmony of flavors that feels indulgent but wholesome.

Storage Tips

Store leftover rigatoni in an airtight container in the refrigerator for up to four days. To reheat, cover with foil and warm in a 350-degree oven to keep the cheese from drying out. It also freezes well for two to three months, thaw overnight in the fridge before reheating.

Ingredient Substitutions

Swap rigatoni with penne or ziti if preferred, both hold sauce nicely. Use fresh basil in place of dried if you have it on hand, adding it last when mixing the cheese to preserve flavor. Try vegan cheese options and omit parmesan for a dairy-free version. Any tomato-based pasta sauce can be used based on your taste or what you have in the pantry.

Serving Suggestions

Pair with a crisp green salad and crusty bread to round out the meal with fresh textures. A simple balsamic vinaigrette or lemon-olive oil dressing is perfect for balancing the richness of the baked cheese and sauce.

Save

Pro Tips

• Toast the dried basil briefly in the olive oil for a deeper herbal aroma before adding the vegetables
• Do not skip roasting the cherry tomatoes, it brings out their sweetness and intensifies the sauce flavor
• Use freshly grated parmesan instead of pre-grated for a smoother melt and better taste

Recipe FAQs

→ What type of pasta works best in this dish?

Rigatoni is ideal as its ridges hold the sauce and cheese beautifully, providing a flavorful bite with every forkful.

→ Can I use fresh herbs instead of dried basil?

Yes, fresh basil can be added towards the end of sautéing to preserve its bright flavor and aroma.

→ How do I prevent the pasta from becoming mushy?

Cooking rigatoni al dente ensures it holds its shape during baking and maintains a pleasant texture.

→ Is there a good way to roast the cherry tomatoes evenly?

Tossing tomatoes with olive oil and spreading them in a single layer helps them roast evenly and develop a sweet, rich taste.

→ Can I substitute the cheeses used?

Mozzarella and parmesan provide a melty and sharp flavor combination, but you can try provolone or asiago for different nuances.