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.
Equipment
- large pot
- oven
- 9x13-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 9x13-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.