A simple baked rigatoni recipe includes creamy marinara sauce, mozzarella and Parmesan cheeses, and a crispy, buttery, garlic breadcrumb topping. With no meat, it’s the perfect vegetarian pasta bake for busy weeknights!
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If you love pasta bake recipes, don’t miss this chicken spaghetti casserole, a pan of dump-and-bake meatball casserole, this ravioli lasagna with ricotta and spinach, and this baked ziti with sausage, too!
A Few Notes About this Vegetarian Baked Rigatoni
- Rigatoni is a tube-shaped pasta of varying lengths and diameters, which originated in Italy. It’s larger than penne and ziti, and sometimes slightly curved, though not as curved as elbow macaroni. That said, if you need to substitute penne or ziti for the rigatoni in this recipe, feel free! Just make sure that you follow the cooking instructions for very al dente penne or ziti, according to your specific package.
- Use an entire 1-lb. box of dry pasta. I like “mezzi rigatoni” which is slightly shorter than regular rigatoni (and therefore easier to eat without cutting).
- Undercook the pasta slightly, because it will continue to cook while it bakes in the oven. You don’t want to end up with overdone, mushy rigatoni. For instance, if my box of rigatoni suggests 12-14 minutes for al dente, I boil the pasta for 11 minutes.
- Sour cream might seem like an unusual addition to this baked rigatoni recipe; however, this ingredient gives the sauce a creamy, tangy, rich mouthfeel that’s reminiscent of the bechamel sauce or ricotta cheese that you’ll often find in lasagna or baked ziti dishes. Make sure to use the full-fat variety, and allow it to come to room temperature for the easiest blending.
How to Make a Simple Baked Rigatoni Recipe
This vegetarian pasta bake is a weeknight wonder! You don’t need too many special ingredients, and it comes together quickly. You’ll find detailed directions in the recipe card below, but here’s the overview:
- Cook the pasta in a large pot of well-salted boiling water, which is your only chance to really season the rigatoni. I also recommend that you boil the pasta for 1 minute less than the package directions for al dente. This way the pasta will still have a firm bite, so that it doesn’t get overdone when it continues baking in the oven.
- Stir in the jar of marinara sauce and the sour cream. Pick a high-quality store-bought brand for a great shortcut. I like Rao’s marinara, but any variety will work. Taste and season with salt and pepper.
- Transfer the pasta mixture to a greased 13 x 9-inch casserole dish.
- Top with a layer of shredded mozzarella cheese and grated Parmesan cheese.
- In a small bowl, stir together the breadcrumbs, melted butter, and garlic powder.
- Sprinkle the breadcrumb mixture on top of the casserole.
- Bake, uncovered, in a 375°F oven until golden and bubbly. This recipe has plenty of sauce and cheese on top to keep the baked rigatoni from drying out. Be careful that you don’t bake it for too long, though. Since all of the ingredients are already cooked, the dish will only need about 20-25 minutes in the oven. It should get hot, bubbly, and slightly crispy on the edges. Cover loosely with foil if the topping starts to get too dark.
- Let stand for 5-10 minutes before serving.
- Garnish with fresh herbs, crushed red pepper flakes, and extra Parmesan cheese, if desired.
Serving Suggestions
Pair the rigatoni bake with a handful of side dishes to round out the meal. It’s great alongside garlic bread, homemade focaccia, sauteed zucchini, roasted broccoli, roasted asparagus, a green bean casserole with frozen green beans, or a green salad with red wine vinegar salad dressing.
Preparation and Storage Tips
- Make Ahead: Baked pasta dishes are so convenient! Assemble the casserole up to 2 days in advance. Keep it covered in the refrigerator. When ready to bake, allow the dish to sit on the counter and come to room temperature for at least 30-60 minutes before baking according to the recipe instructions. If the dish is cold when it goes into the oven, you will likely need to add some extra baking time. Alternatively, you can boil, drain, and cool the pasta, store it in an airtight container in the fridge for up to 3-4 days, and then just assemble the casserole right before baking.
- How to Store: Leftover baked rigatoni will keep in the refrigerator for 3-4 days. I do not recommend freezing this particular casserole, since the sour cream-based sauce may separate or “break” when thawed from the freezer, giving the dish an undesirable texture and appearance.
- How to Reheat: Cover and reheat leftovers in a 350°F oven for 25-30 minutes, or until warmed through. You can also reheat individual portions in a microwave for 1-2 minutes on high power.
Did you make this recipe?
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Simple Baked Rigatoni (No Meat)
Prep: 20 minutes
Cook: 25 minutes
Resting Time 5 minutes
Total: 50 minutes
This simple baked rigatoni is a cozy vegetarian pasta casserole with creamy marinara sauce, mozzarella and Parmesan cheeses, and a buttery garlic breadcrumb topping. Ready in about 45 minutes!
Equipment
- 9 x 13-Inch Baking Dish
Ingredients
For the Pasta:
- 1 (16 ounce) box rigatoni, mezzi rigatoni, penne, or ziti pasta
- 1 (24 ounce) jar marinara sauce
- 1 cup (8 ounces) full-fat sour cream, at room temperature
- 2 cups (8 ounces) shredded mozzarella cheese
- ½ cup (2 ounces) grated Parmesan cheese
- Kosher salt and ground black pepper, to taste
For the Garlic Breadcrumb Topping:
- ½ cup seasoned panko breadcrumbs
- 1 tablespoon salted butter, melted
- Pinch of garlic powder
Optional Garnish:
- Crushed red pepper flakes
- Chopped fresh parsley or basil
- Extra grated Parmesan cheese
Instructions
- Preheat the oven to 375°F. Grease a 13 x 9-inch baking dish and set aside.
- Bring a large pot of well-salted water to a boil. Cook the rigatoni for about 1 minute less than the package directions for al dente (usually around 9-11 minutes). Drain and return the pasta to the pot.
- Stir the marinara sauce and sour cream into the warm pasta until evenly combined. Taste and season with salt and pepper as needed.
- Transfer the pasta mixture to the prepared baking dish. Sprinkle the mozzarella and Parmesan evenly over the top.
- In a small bowl, stir together the panko breadcrumbs, melted butter, and garlic powder. Scatter the breadcrumb mixture over the cheese layer.
- Bake uncovered for 20-25 minutes, until golden brown on top and bubbly around the edges. If the topping starts to get too dark before the casserole is heated through, tent loosely with foil.
- Let stand for 5-10 minutes before serving. Garnish with crushed red pepper flakes, fresh herbs, and extra Parmesan if desired.
Notes
- Undercook the pasta: Boil for 1 minute less than the package suggests for al dente. The pasta continues cooking in the oven.
- Sour cream tip: Use full-fat sour cream and let it come to room temperature before mixing. This creates a creamy, tangy sauce similar to béchamel or ricotta without the extra steps.
- Salt your pasta water: This is your only chance to season the pasta itself, so be generous.
- Marinara quality matters: Since you’re using jarred sauce, a good quality brand (like Rao’s) makes a noticeable difference.
- Pasta shape swaps: Ziti or penne work well if you don’t have rigatoni. Follow the same timing guidance for your specific pasta.
- Prevent over-browning: If the breadcrumb topping browns too quickly, tent the dish loosely with foil.
- Make ahead: Assemble the casserole up to 2 days in advance and refrigerate. Let it sit at room temperature for 30-60 minutes before baking. Add a few extra minutes of baking time if still cold.
- Storage: Refrigerate leftovers for 3-4 days. This recipe doesn’t freeze well due to the sour cream-based sauce.
- Reheating: Cover and warm in a 350°F oven for 25-30 minutes, or microwave individual portions for 1-2 minutes.
- Kid-friendly version: Skip the crushed red pepper flakes and reduce the garlic powder for picky eaters.
- Add protein (without meat): Stir in a can of drained white beans or chickpeas for a heartier vegetarian dish.
Nutrition
Serving: 1/6 of the casseroleCalories: 567kcalCarbohydrates: 70gProtein: 24gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 64mgSodium: 1179mgPotassium: 607mgFiber: 4gSugar: 8gVitamin A: 1113IUVitamin C: 8mgCalcium: 342mgIron: 3mg
The Best Baked Rigatoni Recipe Variations
- Add meat to the casserole for some additional protein, such as Italian sausage, ground beef, or ground turkey that you cook and crumble separately in a skillet. You can also use your favorite spaghetti meat sauce instead of a jar of marinara.
- For an alternative to sour cream, try crème fraîche, dollops of ricotta cheese, or a homemade bechamel sauce.
- Don’t have rigatoni pasta on hand? Substitute with ziti or penne pasta.
- Add baby spinach to the sauce. It will wilt easily in the hot oven. You can also sneak extra veggies into the dish by stirring in frozen peas, steamed broccoli, or parboiled green beans.
- Saute diced onion and/or mushrooms in butter or olive oil in a skillet over medium-high heat to add to the casserole, or add a dash of onion powder for a little flavor boost.
- Cooking for a smaller family? Cut the ingredients in half and bake the rigatoni in an 8-inch square dish.
More Vegetarian Pasta Bake Recipes
Ravioli Lasagna with Ricotta and Spinach
1 hour hr 15 minutes mins
Spinach Stuffed Shells
1 hour hr
One-Skillet Vegetable and 5 Cheese Baked Ziti
50 minutes mins
This recipe was originally published in June, 2022. It was updated in December, 2024.
Thanks for this recipe! I have had a difficult time finding a baked pasta recipe without meat. This pasta is creamy and just delicious! I never would have thought to use sour cream instead of ricotta. Thanks again!
We’re so glad you found it and enjoyed the recipe, Autumn!
We love this simple recipe! The breadcrumbs really take it over the top.
Thank you so much, Becca!