Marinara Rigatoni Pasta Bake – Vegan Comfort Food Made Easy
This vegan marinara rigatoni pasta bake is everything you love about classic baked pasta dishes, made entirely plant-based! Picture tender rigatoni pasta tossed in a rich, savory marinara sauce, layered with gooey vegan mozzarella and topped with golden, crispy breadcrumbs. It’s hearty, flavorful, and perfect for cozy weeknights or feeding a hungry crowd.
Whether you’re hosting a casual dinner party, meal prepping for the week, or simply looking for an easy dinner idea, this vegan pasta bake delivers on all fronts. It’s incredibly simple to make, requires only a handful of pantry staples, and can be customized with your favorite veggies or toppings. Trust me—this dish will quickly become a staple in your vegan recipe repertoire. Get ready to fall in love with this warm and satisfying vegan rigatoni pasta bake that proves comfort food can be both indulgent and plant-based!
Table of Contents
Ingredients You’ll Need for This Vegan Pasta Bake
To make this mouthwatering vegan pasta bake, you’ll need just a handful of simple ingredients:
- Rigatoni Pasta: Or any other tubular pasta you love like macaroni, penne, or ziti, Just check the ingredients to be sure it’s vegan!
- Marinara Sauce: Opt for a high-quality store-bought brand or homemade for extra flavor. For this pasta bake, I used Whole Food’s Organic Marinara Pasta Sauce.
- Vegan Mozzarella: Choose your favorite brand for that stretchy, melty goodness. I used Daiya Mozzarella Shreds, but I also love Violife Mozzarella Shreds. Adding Miyoko’s Creamery Pourable Mozzarella Cheese will give this dish that extra rich creaminess. I promise you won’t even miss the dairy!
- Breadcrumbs: Regular or panko, mixed with melted vegan butter to create an irresistible golden, crispy finish.
- Fresh Basil: Optional, for garnish and a burst of freshness.
Why You’ll Love This Marinara Rigatoni Pasta Bake
- Comfort Food at Its Best: This dish is warm, cheesy, and satisfying.
- Simple Ingredients: Everything you need is likely already in your pantry or easy to find at the store.
- Perfect for Meal Prep: Make it ahead of time and reheat for busy weeknights.
- Crowd-Pleaser: Even non-vegans will rave about how delicious this is!
- Customizable: Add veggies like spinach, mushrooms, or roasted zucchini for extra nutrition.
Quick and Easy Vegan Dinner
This vegan pasta bake is a lifesaver when you need dinner on the table in a flash. Here’s how easy it is:
- Cook the Rigatoni: Boil until al dente and drain.
- Mix it Together: In the same pot used to boil the pasta or your baking dish, mix the marinara sauce and cooked rigatoni. Then pour over the vegan mozzarella.
- Prepare the Topping: Mix breadcrumbs with melted butter.
- Layer: Top with the breadcrumbs followed by the vegan shredded mozzarella.
- Bake: Pop it in the oven until the cheese is melty and the breadcrumbs are golden.
- Serve and Enjoy: Garnish with fresh basil and serve warm.
Can’t Give Up Cheese? Think Again!
One of the most common things I hear when talking about going vegan is, “I could never give up cheese.” It’s a sentiment I totally understand—cheese has a unique hold on many of us with its creamy, melty, savory allure. But here’s the good news: you don’t have to give up the joy of cheesy dishes when you go vegan!
Over the past decade, vegan and plant-based cheese options have improved dramatically. Gone are the days of limited, bland alternatives. Today’s vegan cheeses are rich and flavorful and come in a variety of textures to suit every culinary need. From stretchy mozzarella and sharp cheddar to creamy brie and tangy feta, the options are practically endless.
And the best part? These vegan cheeses are not only delicious but also versatile. You can use them in countless recipes, from gooey mac and cheese and decadent grilled cheese sandwiches to savory casseroles and, of course, this irresistible vegan pasta bake! Brands like Violife, Miyoko’s Cheese, and Daiya have made it easier than ever to enjoy all your favorite cheesy dishes without any animal products.
So if cheese has been your biggest barrier to exploring a plant-based lifestyle, let this dish be the gateway to discovering how satisfying and delicious vegan cheese can be. Trust me, you won’t even miss the dairy!
Common Questions
Can I use gluten-free pasta?
Absolutely! Swap the rigatoni for your favorite gluten-free pasta, and ensure your breadcrumbs are also gluten-free.
What’s the best vegan mozzarella for this recipe?
Brands like Violife, Miyoko’s Cheese, or Daiya work wonderfully. Use one that melts well and matches your taste preference.
Can I make this ahead of time?
Yes! Assemble the dish, cover it tightly, and refrigerate for up to 24 hours. Bake it just before serving.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warm.
Can I Freeze This Recipe?
Absolutely! This vegan pasta bake is a perfect make-ahead dish that can be frozen for later. Freezing ensures you always have a comforting, homemade meal on hand when life gets busy. Store the pasta bake in the freezer for up to 2-3 months.
What other toppings can I add?
Consider adding vegan parmesan, nutritional yeast, or crushed red pepper flakes for extra flavor.
Vegan Marinara Rigatoni Pasta Bake
Equipment
Ingredients
- 454 g Rigatoni Pasta, measure uncooked
- 379 g Marinara Sauce
- 227 g Miyoko’s Pourable Plant Milk Mozzarella
- 56 g Breadcrumbs
- 2 tbsp Vegan Butter, melted
- 100 g Vegan Shredded Mozarella
Instructions
- Cook the Rigatoni: Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente according to the package instructions (the pasta will continue to cook in the oven). Drain the pasta and set aside.
- Prepare the Marinara Sauce (optional): If using store-bought marinara, warm it slightly in a saucepan for easier mixing. For homemade marinara, simmer your favorite tomato sauce recipe and season to taste with garlic, basil, and a pinch of sugar for balance.
- Make the Breadcrumb Topping: In a small bowl, mix 1/2 cup of breadcrumbs with 2 tablespoons of melted vegan butter. Optional: add a pinch of garlic powder, onion powder, and salt. Stir until the breadcrumbs are well-coated.
- Assemble the Pasta Bake: Preheat your oven to 375°F (190°C). In the pot used to boil the pasta or the baking dish, combine the cooked rigatoni with the marinara sauce, ensuring all the pasta is coated.
- Top and Bake: Sprinkle the breadcrumb mixture evenly over the top layer of vegan mozzarella. Then sprinkle a generous layer of shredded vegan mozzarella. Bake in the oven for 30-35 minutes or until the cheese is bubbly and the breadcrumbs are golden brown. You can cover the dish with foil if it begins to brown quickly (to prevent over-browning).
- Garnish and Serve: Remove the pasta bake from the oven and let it rest for 5 minutes. Garnish with fresh basil leaves for a pop of color and flavor. Serve warm and enjoy the cheesy, comforting goodness!
Notes
Nutrition
This vegan pasta bake is everything you need in a weeknight dinner: simple, delicious, and utterly satisfying. It’s a perfect way to enjoy vegan comfort food without compromising on flavor or ease. Give it a try, and don’t forget to share your creations with us on social media!
If you love this recipe, you’ll also love our Amazing Protein-Packed Vegan Cuban Bowls! Savor the rich, Latin flavors in our plant-based protein-packed vegan Cuban bowls! Featuring rice, black beans, and hearty plant-based picadillo. Click on the link to check out the recipe.
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