Description
A comforting vegan baked rigatoni dish topped with crispy garlic breadcrumbs and a rich tomato sauce. Perfect for a hearty and satisfying plant-based meal.
Ingredients
- 12 oz rigatoni pasta
- 2 cups marinara sauce
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1/4 cup fresh parsley, chopped
- 1/4 cup nutritional yeast
- 1 tsp Italian seasoning
- Salt to taste
- Black pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cook rigatoni according to package instructions until al dente. Drain and set aside.
- In a pan, heat olive oil over medium heat and sauté garlic until fragrant.
- Add breadcrumbs and toast until golden brown, then stir in parsley, nutritional yeast, salt, and pepper. Set aside.
- In a large bowl, combine cooked pasta with marinara sauce and Italian seasoning.
- Transfer pasta mixture to a baking dish and spread evenly.
- Top with garlic breadcrumb mixture.
- Bake for 20–25 minutes until heated through and top is crispy.
- Remove from oven, let cool slightly, and serve.
Notes
- Use gluten-free pasta and breadcrumbs for a gluten-free option.
- Add sautéed vegetables like spinach or mushrooms for extra nutrition.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven to maintain crispy topping.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 68 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 0 mg
