This hearty vegetarian pasta bake is packed with rich tomato flavor, creamy ricotta, and perfectly cooked rigatoni. It’s a wholesome vegetarian dinner that comes together in under two hours, making it ideal for family meals or casual entertaining. Every bite delivers comfort through melty mozzarella cheese and a robust vegetable sauce.

I discovered a version of this cheesy pasta bake in a small trattoria outside Florence, and it quickly became a staple in my own kitchen. Something about the way the ricotta mixture melts into the tomato sauce transforms a simple rigatoni bake into something truly celebratory. I love serving this with simple sides, like my stuffed bell peppers or a crisp green salad, for a complete and satisfying meal.

This vegetarian pasta bake is perfect for Sunday dinners or when you need to feed a crowd without much fuss. The aroma of garlic, oregano, and simmering tomatoes filling the kitchen is pure comfort. It reminds me of cozy evenings spent with close friends, sharing stories over a generous portion of food made with love.

What Makes This Hearty Vegetarian Pasta Special

• Incredibly Flavorful: Aromatic vegetables and herbs simmered into a rich tomato sauce create a deep, satisfying flavor base.
• Crowd-Pleasing Comfort: With layers of cheese and pasta, this bake is guaranteed to be a hit with both kids and adults.
• Perfect for Meal Prep: You can assemble this entire dish ahead of time and bake it when you’re ready, making weeknights easier.
• Wholesome & Nourishing: Packed with vegetables and protein-rich ricotta, it’s a balanced vegetarian dinner that feels indulgent yet wholesome.

Ingredients for a Perfect Hearty Vegetarian Pasta Bake

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

Hearty Vegetarian Pasta Bake

Make this hearty vegetarian pasta bake with rigatoni, ricotta, and mozzarella. A comforting and flavorful dinner perfect for any night of the week.

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Prep Time 25 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 35 minutes mins

Course Dinner

Cuisine Italian

Servings 6 servings

Calories 580 kcal

Equipment

• large pot
• oven
• 9×13-inch baking dish
• large deep skillet or Dutch oven
• mixing bowl
• measuring spoons
• measuring cups
• knife
• cutting board
• spatula
• aluminum foil

Ingredients

  

Pasta and Sauce

• 1 pound dried rigatoni pasta
• 2 tablespoons pure olive oil
• 1 medium yellow onion finely chopped
• 2 medium carrots finely chopped
• 2 ribs celery finely chopped
• 4 cloves garlic minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 28-ounce can crushed tomatoes
• 1 cup vegetable broth
• 1 tablespoon tomato paste
• 1 teaspoon kosher salt
• 1/2 freshly ground black pepper

Cheese Mixture

• 2 cups ricotta cheese at room temperature
• 1 large egg lightly beaten
• 1/2 cup grated Parmesan cheese
• 3 cups shredded low-moisture mozzarella cheese divided
• 1/4 cup fresh basil leaves thinly sliced

Instructions

 

• Preheat your oven to 375°F. Bring a large pot of salted water to a boil over high heat. Cook the rigatoni according to package directions until just al dente, then drain it thoroughly.
• While the pasta cooks, heat the pure olive oil in a large, deep skillet or Dutch oven over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until the vegetables are softened, about 8 minutes. Stir in the garlic, oregano, and thyme and cook until fragrant, about 1 minute.
• Pour in the crushed tomatoes, vegetable broth, and tomato paste. Stir to combine, scraping up any browned bits from the bottom of the pot. Season with salt and pepper. Bring the sauce to a simmer, then reduce heat to medium-low and let it cook, stirring occasionally, for 15 minutes to allow the flavors to meld.
• In a medium bowl, combine the ricotta cheese, beaten egg, Parmesan cheese, and 1 cup of the shredded mozzarella cheese. Stir until the mixture is smooth and well combined.
• To assemble the bake, stir the drained pasta into the simmered vegetable sauce until evenly coated. Spread half of the pasta mixture into a 9×13-inch baking dish. Dollop the ricotta mixture evenly over the pasta, then gently spread it into an even layer with the back of a spoon. Top with the remaining pasta mixture and sprinkle the remaining 2 cups of mozzarella cheese over the top.
• Cover the dish tightly with aluminum foil and bake for 20 minutes. Remove the foil and continue baking, uncovered, until the cheese is bubbly and golden brown, about 15 to 20 minutes more. Remove from the oven and let the bake rest for 10 minutes before sprinkling with fresh basil and serving.

Notes

Let the bake rest for 10 minutes before serving to allow it to set properly.

Keyword pasta bake, rigatoni, vegetarian

Easy Ways to Customize Your Pasta Bake

• Add More Vegetables: Stir in chopped spinach, sliced mushrooms, or zucchini with the other vegetables for added nutrition.
• Make It Gluten-Free: Simply use your favorite gluten-free pasta to accommodate dietary needs.
• Spice It Up: Add a pinch of red pepper flakes to the sauce for a pleasant, gentle heat.

My Pro Tips for the Best Results

• Cook Pasta Al Dente: The pasta will continue to cook in the oven, so slightly undercooking it prevents it from becoming mushy.
• Season Each Layer: Don’t forget to salt the pasta water and taste the sauce before assembling for balanced flavor throughout.
• Room Temperature Ricotta: Letting the ricotta come to room temperature before mixing ensures a smooth, lump-free cheese layer.
• Let It Rest: Allowing the bake to rest for 10 minutes after baking helps the layers set for cleaner slices. For more cozy meal ideas, try my creamy potato soup on a chilly evening.

How to Store and Reheat Your Pasta Bake

• Store: Cool completely, then store in an airtight container in the refrigerator for up to 4 days.
• Freeze: Assemble the unbaked casserole, wrap tightly in plastic and foil, and freeze for up to 3 months; thaw in the fridge before baking.
• Reheat: Reheat individual portions in the microwave or the entire dish, covered with foil, in a 350°F oven until warmed through.
• Make-Ahead Tip: You can prepare the sauce and cook the pasta a day ahead, then simply assemble and bake before serving. This pairs wonderfully with a simpler side like my vegetable grain bowl for lunch the next day.

Frequently Asked Questions

More Comforting Pasta Dishes to Try

• Spinach Ricotta Stuffed Shells
• Baked Sundried Tomato Tortellini
• Sheet Pan Lasagna
• Creamy Garlic Pasta

Why This Hearty Vegetarian Pasta Bake Will Become a Favorite

With its layers of flavor, creamy texture, and satisfying finish, this vegetarian pasta bake is a recipe you’ll return to again and again. It proves that a meatless dinner can be deeply comforting and utterly delicious. I hope it brings as much joy to your table as it has to mine.