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This vegetarian pasta bake comes together with just a handful of kitchen staples, for an easy and flavorful dinner — even on your busiest weeknights! The simple baked rigatoni includes a creamy marinara sauce, mozzarella and Parmesan cheeses, and a crispy, buttery, garlic breadcrumb topping. Pair the casserole with a Caesar salad and garlic bread for a family-friendly meal with minimal effort!
Vegetarian Baked Rigatoni
Baked rigatoni is a casserole that’s made with rigatoni pasta and a Neapolitan-style tomato-based sauce that’s popular in Italian-American cuisine. 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.
To make baked rigatoni, the pasta is typically boiled first, while the sauce is prepared separately. The cooked and drained rigatoni is then tossed with the sauce, transferred to a baking dish, topped with mozzarella and Parmesan cheeses, finished with garlic breadcrumbs, and baked in the oven.
What is the difference between baked ziti and baked rigatoni?
Rigatoni and ziti might look similar at first, but they vary in both size and texture. First, rigatoni is larger than ziti, and often slightly curved. While the rigatoni has a larger opening, ziti is often longer. Rigatoni has ridges or grooves (which helps the sauce cling to the pasta), while ziti is often smooth.
Those differences aside, we’re not too particular around here. If you need to substitute penne or ziti for the rigatoni in this recipe, feel free! The pasta bake will still be delicious. Just make sure that you follow the cooking instructions for very al dente penne or ziti, according to your specific package.
Do you boil pasta before making pasta bake?
Yes, for this particular recipe, you will need to boil the rigatoni before adding it to the casserole. Make sure that you 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.
If you’re looking for shortcut pasta casseroles that do not require boiling the pasta first, you can check out all of our dump-and-bake recipes here. There are so many great no-boil pasta bake options, like this overnight mac and cheese, ravioli casserole, meatball casserole, chicken alfredo pasta casserole, and chicken bacon ranch pasta.
Ingredients
This is just a quick overview of the simple ingredients that you’ll need for an easy baked rigatoni recipe. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.
- Rigatoni pasta: 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).
- Marinara sauce: pick a high-quality store-bought brand for a great shortcut. I like Rao’s marinara, but any variety will work.
- Sour cream: gives the sauce a creamy, 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.
- Mozzarella cheese and Parmesan cheese: two different types of cheese add flavor to the casserole and pull it all together. The more cheese the better, right?!
- Kosher salt and black pepper: to enhance the other flavors in the dish. Make sure to use plenty of salt in the pasta cooking water, too.
- Seasoned panko breadcrumbs, salted butter, and garlic powder: come together to create a crispy, flavorful, buttery, garlic bread crumb topping on the casserole. You can certainly omit this addition, but it adds such great flavor and texture!
How to Make Baked Rigatoni
This simple vegetarian pasta bake is a weeknight wonder! You don’t need too many special ingredients, and it comes together quickly.
- Boil the pasta in a large pot of water, drain, and return to the pot.
- Stir in the jar of marinara sauce and the sour cream. 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 in a 375°F oven for 20-25 minutes, until golden and bubbly.
- Let stand for 5-10 minutes before serving.
- Garnish with fresh herbs, crushed red pepper flakes, and extra Parmesan cheese, if desired.
What to Serve with Baked Rigatoni with Cheese
Here are some good side dishes for the rigatoni bake:
- Garlic bread, homemade focaccia, breadsticks, or a crusty loaf of no-knead Dutch oven bread
- Green salad with red wine vinaigrette, classic Caesar salad, or mixed greens with Dijon vinaigrette
- Parmesan roasted cauliflower
- Sauteed zucchini
- Roasted broccoli or asparagus
- Parmesan roasted yellow squash
- Sauteed asparagus
- Roasted root vegetables
- 2-ingredient Italian sugar snap peas
- Oven roasted Brussels sprouts
- Brown sugar glazed carrots
- Sauteed Spinach with Garlic
- Fennel salad with apples and creamy cider dressing
Make Ahead Rigatoni Bake
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.
Storage
Leftover baked rigatoni will keep in the refrigerator for 3-4 days. 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.
I do not recommend freezing this particular casserole, since the cream-based sauce may separate or “break” when thawed from the freezer, giving the dish an undesirable texture and appearance.
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.
- 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.
Tips for the Best Baked Rigatoni Recipe
- I like “mezzi rigatoni,” which is slightly shorter than regular rigatoni. It’s 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.
- Use full-fat sour cream for the best flavor and texture. It also helps to allow the sour cream to come to room temperature so that it blends more easily with the pasta and marinara.
- Bake the pasta uncovered. 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 the casserole for too long. 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.
- Fresh herbs really brighten up a warm, cozy casserole. I love to garnish with parsley, fresh basil leaves, oregano, or thyme. Some extra grated Parmesan on top is also a great touch!
More Baked Pasta Recipes to Try
- Baked Rigatoni with Sausage
- Chicken Spaghetti Casserole
- Homemade Lasagna
- Three-Cheese Vegetarian Baked Ziti
- Vegetable Lasagna
- Baked Penne
- Spaghetti Casserole
- Dump-and-Bake Meatball Casserole
- Spinach Stuffed Shells
- Baked Ziti with Sausage
Simple Baked Rigatoni
Ingredients
- 1 (16 ounce) box rigatoni, mezzi rigatoni, penne, or ziti pasta
- 1 (24 ounce) jar marinara sauce (about 3 cups)
- 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; set aside.
- Cook the pasta in a large pot of well-salted boiling water for about 1 minute less than the package directions for al dente (about 9 minutes). Drain; return pasta to the pot.
- Stir in the marinara sauce and sour cream. Taste and season with salt and pepper.
- Transfer the pasta mixture to the prepared baking dish.
- Top with mozzarella and Parmesan.
- In a small bowl, stir together the breadcrumbs, melted butter, and garlic powder. Sprinkle over the top of the casserole.
- Bake, uncovered, for about 20-25 minutes, until golden brown on top and bubbly. If the topping starts to get too dark before the casserole is heated through, just tent the dish loosely with foil.
- Let stand for 5-10 minutes before serving. Garnish with crushed red pepper flakes, chopped fresh herbs, and extra Parmesan cheese if desired.
Notes
- I like “mezzi rigatoni,” which is slightly shorter than regular rigatoni. It’s 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.
- Use full-fat sour cream for the best flavor and texture. It also helps to allow the sour cream to come to room temperature so that it blends more easily with the pasta and marinara.
- Bake the pasta uncovered. 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 the casserole for too long. 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.
- Fresh herbs really brighten up a warm, cozy casserole. I love to garnish with parsley, fresh basil leaves, oregano, or thyme. Some extra grated Parmesan on top is also a great touch!
- 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.
- 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.
