vegetarian baked rigatoni

This simple baked rigatoni is a cozy vegetarian pasta casserole with a creamy marinara sauce, mozzarella and Parmesan cheeses, and a buttery garlic breadcrumb topping!

Simple Baked Rigatoni

(16 ounce) box rigatoni, mezzi rigatoni, penne, or ziti pasta

(24 ounce) jar marinara sauce ((about 3 cups))

(8 ounces) full-fat sour cream,

mozzarella cheese

(2 ounces) grated Parmesan cheese

salt black pepper,

breadcrumbs

salted butter, melted

garlic powder

Optional garnish: crushed red pepper flakes; chopped fresh parsley Parmesan cheese

Preheat the oven to 375°F. Grease a 13 x 9-inch baking dish; set aside.

Cook the pasta in a large pot of well-salted boiling water for about 1 minute less than the package directions for al dente (about 9 minutes). Drain; return pasta to the pot.

Stir in the marinara sauce and sour cream. Taste and season with salt and pepper.

Transfer the pasta mixture to the prepared baking dish.

Top with mozzarella and Parmesan.

In a small bowl, stir together the breadcrumbs, melted butter, and garlic powder. Sprinkle over the top of the casserole.

Bake, uncovered, for about 20-25 minutes, until golden brown on top and bubbly. If the topping starts to get too dark before the casserole is heated through, just tent the dish loosely with foil.

Let stand for 5-10 minutes before serving. Garnish with crushed red pepper flakes, chopped fresh herbs, and extra Parmesan cheese if desired.

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Top 1 vegetarian baked rigatoni recipes from across the web

The most viewed vegetarian baked rigatoni recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Simple Baked Rigatoni

The most viewed vegetarian baked rigatoni recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine