Simple Baked Rigatoni (No Meat)

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5 from 2 votes

Simple Baked Rigatoni (No Meat)

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!

Course Dinner

Cuisine American, Italian

Keyword baked rigatoni, baked rigatoni recipe, baked ziti, Pasta Bake, rigatoni bake, rigatoni vs. ziti, vegetarian baked rigatoni

Prep Time 20

Cook Time 25

Resting Time 5

Total Time 50

Servings people

Calories 567kcal

Author Blair Lonergan

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