Cheesy Baked Vegetarian Rigatoni

A comforting vegetarian baked pasta dish light on the cheese, heavy on the veggies.


Yields: 8 servings

1 tbsp olive oil

1 c. cremini mushrooms

1 c. frozen spinach

1 tbsp italian seasonings

½ tsp red pepper flakes

1 tsp honey

A dash of nutmeg

S + P

¼ cup goat cheese

1lb rigatoni pasta

1 28 ounce can crushed tomatoes with basil

1 cup cup reserved pasta water

2 tbsp shredded parmesan

2 tbsp breadcrumbs

1 ¼ cup shredded mozzarella cheese

2 tbsp fresh basil or parsley for garnish


  1. Preheat oven to 350 degrees.

  2. Cook rigatoni according to package directions.

  3. Reserve ½ cup pasta water.

  4. Drain remaining pasta and set aside.

  5. Chop mushrooms.

  6. Add 1 tbsp olive oil to large saute pan.

  7. Add mushrooms and cook until reduced in size, about 4 mins.

  8. Add frozen spinach and continue cooking until completely defrosted.

  9. In a large saucepan add entire can of tomatoes with juices.

  10. Add pasta water to tomato sauce.

  11. Add honey, italian seasonings, red pepper flakes, nutmeg and s + p.

  12. Turn off the heat.

  13. Add rigatoni pasta to vegetable mixture.

  14. Add tomato sauce and toss well.

  15. Add goat cheese. Toss again.

  16. Grease a large 8 x 8 baking dish with olive oil.

  17. Add pasta to dish.

  18. Sprinkle with mozzarella cheese, breadcrumbs and parmesan.

  19. Cover with aluminum foil and bake for 20 mins.

  20. Remove foil and bake remaining 5-10 minutes until bubbly and brown in some spots.