pasta Vegan


Veggie Lover’s baked rigatoni packed full of delicious vegetables and two kinds of cheese. A delicious vegetarian pasta recipe!


  • 5 oz container of fresh spinach (or 4-6 cups of loose spinach)
  • 10 oz container of cherry tomatoes
  • 1 large onion, diced
  • 2 portobello mushroom caps, diced
  • 1 green bell pepper, diced
  • 1 medium zucchini, diced
  • 9 cloves of garlic, minced
  • 1 lb rigatoni pasta
  • 25 oz pasta sauce (I used mushroom flavor)
  • 1 teaspoon salt
  • 2 teaspoons dried basil
  • 1/2 teaspoon pepper
  • 1 3/4 cups grated parmesan cheese
  • 2 cups shredded mozzarella cheese
  • olive oil

  1. Preheat oven to 400 degrees
  2. Toss cherry tomatoes with 1/8 cup of olive oil and place in an even layer on a baking sheet
  3. Roast at 400 degrees for 15 minutes, or until tomatoes start to wilt and burst
  4. Cook Rigatoni according to instructions and set aside
  5. In a large skillet, combine onions, mushrooms, bell pepper, zucchini, garlic, dried basil, salt, pepper, and 1 tablespoon of olive oil
  6. Sautee on medium high heat for 12-15 minutes, or until liquid is released and vegetables have started to cook down
  7. Add spinach and wilt (2-3 minutes)
  8. Add sauce and stir well
  9. Add the cooked tomatoes to the sauce with the other veggies
  10. Mix the mozzarella and parmesan cheeses together in a bowl
  11. Add 1 cups of cheese mixture to the sauce/veggie skillet and stir
  12. Combine rigatoni with sauce/veggie skillet and transfer mixture to a 13 by 9 baking dish
  13. Top with remaining cheese
  14. Bake at 425 degrees for 10 minutes, or until cheese is bubbly and beginning to brown

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