Can you make pasta bake without meat?

Absolutely! This baked rigatoni without meat proves that you don't need meat for a satisfying, hearty meal. The combination of cheese, vegetables, and properly seasoned sauce creates a dish that's just as filling as any meat-based version.

What is the difference between baked ziti and baked rigatoni?

The main difference is the pasta shape. Ziti is smaller and smoother, while rigatoni has those great ridges and bigger tubes. For baked rigatoni without meat , those ridges really help hold onto the sauce and cheese.

Should you cover pasta when baking in the oven?

Yes, definitely cover your baked rigatoni without meat with foil for the first part of baking. This prevents the top from burning while the inside heats through. Remove the foil for the last 15 minutes to get that golden top.

How to make a good pasta sauce without meat?

The key is building flavor slowly. Cook your onions until they're golden, use good quality tomatoes, and don't rush the simmering process. For baked rigatoni without meat , I simmer the sauce for at least 20 minutes to concentrate the flavors.

What to add to pasta sauce instead of meat?

Mushrooms add great umami flavor, while beans provide protein and texture. For baked rigatoni without meat , I sometimes add diced carrots or bell peppers for sweetness and nutrition.

What can I add to pasta if I have no sauce?

Simple olive oil with garlic, herbs, and cheese works great. You can also use butter with parmesan cheese, or even a simple tomato and basil combination for your baked rigatoni without meat .

Rigatoni is bigger and has deeper ridges than penne , which makes it better for chunky sauces like our spicy chicken mixture. Penne works fine in a pinch, but rigatoni really is the better choice here. The larger tubes can hold more sauce and small pieces of chicken, making every bite more flavorful.

Best 7-Step Baked Rigatoni Without Meat - The Mediterranean Recipe

Name: Baked Rigatoni Without Meat
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Italian/Mediterranean
Ingredients: 1 lb rigatoni pasta; 2 cups marinara sauce (homemade or quality store-bought); 15 oz ricotta cheese; 2 cups shredded mozzarella cheese, divided; 1/2 cup grated Parmesan cheese; 1 large onion, diced; 3 cloves garlic, minced; 1 bell pepper, chopped; 1 zucchini, sliced; 2 cups fresh spinach; 2 tbsp olive oil; 1 tsp dried oregano; 1 tsp dried basil; Salt and pepper to taste; Fresh basil for garnish

Description

A hearty, satisfying baked rigatoni without meat that delivers all the comfort of traditional pasta bakes while celebrating fresh vegetables and rich cheese flavors.

Ingredients

1 lb rigatoni pasta

2 cups marinara sauce (homemade or quality store-bought)

15 oz ricotta cheese

2 cups shredded mozzarella cheese, divided

1/2 cup grated Parmesan cheese

1 large onion, diced

3 cloves garlic, minced

1 bell pepper, chopped

1 zucchini, sliced

2 cups fresh spinach

2 tbsp olive oil

1 tsp dried oregano

1 tsp dried basil

Salt and pepper to taste

Fresh basil for garnish

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Instructions

Preheat oven to 375°F and grease a 9×13 inch baking dish
Cook rigatoni 2 minutes less than package directions; drain and set aside
Heat olive oil in large skillet; sauté onion and garlic until fragrant
Add bell pepper and zucchini; cook until tender
Stir in spinach until wilted; season with salt, pepper, oregano, and basil
In large bowl, combine cooked pasta, vegetable mixture, marinara sauce, ricotta, and 1 cup mozzarella
Transfer to prepared baking dish; top with remaining mozzarella and Parmesan
Cover with foil; bake 30 minutes
Remove foil; bake additional 15 minutes until golden and bubbly
Let rest 10 minutes before serving; garnish with fresh basil

Notes

For best results, use high-quality marinara sauce and don’t overcook the pasta initially.
The dish can be assembled a day ahead and baked when ready to serve.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Mediterranean launch recipe
Method: Baking
Cuisine: Italian/Mediterranean

Nutrition

Serving Size: 1 cup
Calories: 385 kcal
Sugar: 8g
Sodium: 650mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0 g
Carbohydrates: 48g
Fiber: 4g
Protein: 18g
Cholesterol: 45mg