Feastical

Your New Favorite Comfort Food is Here (And It’s Packed With Veggies!)

Hey friends, Beau here from Feastical! Let’s be real for a second: sometimes, you just need a giant, comforting, cheesy pasta bake. The kind you can scoop into a big bowl, curl up on the couch with, and feel completely and utterly satisfied after the very last bite. But what if that glorious, soul-warming dish could also be bursting with colorful, fresh-from-the-garden vegetables? Sounds like a dream, right? Well, pull up a chair, because I’m about to share my ultimate Veggie Lover’s Rigatoni that does exactly that.

This isn’t just any pasta bake. This is a celebration on a plate. We’re talking tender rigatoni tubes, each one holding onto a robust, herby marinara sauce that’s literally jam-packed with sautéed mushrooms, sweet bell peppers, zucchini, and pops of juicy cherry tomatoes. And let’s not forget the incredible duo of melted, stretchy mozzarella and that salty, nutty punch from a generous snowstorm of parmesan cheese on top. I’ve taken a beloved classic and given it a few “Beau-style” upgrades—a secret splash of balsamic for depth and a double dose of herbs—to create something truly special. It’s the perfect meal for feeding a hungry crowd, meal prepping for the week, or just treating yourself to a feel-good dinner that tastes like a warm hug. So, preheat that oven, grab your favorite wooden spoon, and let’s make some magic together!

The Pasta Bake That Brings Everyone to the Table

This recipe always takes me right back to my early days of cooking for big groups. I was hosting a potluck for a mix of hardcore carnivores and devoted vegetarians, and I was determined to make one spectacular main dish that would wow everyone. I started with a base of my friend Joy Shull’s fantastic rigatoni but knew I had to beef it up—figuratively, of course! I raided the farmer’s market, loading my basket with every vibrant veggie I could find. As I started chopping and sautéing, the kitchen began to smell absolutely incredible. The real “aha!” moment came when I added a glug of balsamic vinegar to the sauce; the entire room filled with this rich, sweet aroma that made everyone peek in and ask, “What is that? It smells amazing!” That dish was devoured in minutes, with zero leftovers, and it became an instant Feastical favorite. It proved that a meal doesn’t need meat to be the heartiest, most satisfying star of the show.

Gathering Your Veggie-Packed Arsenal

Here’s everything you’ll need to create this masterpiece. Don’t be intimidated by the list—a lot of it is chopping, and that’s the perfect time to put on some music and get into your flow!

• 2 lbs Rigatoni Pasta: Rigatoni is the MVP here. Those big tubes are perfect for catching all the chunky sauce and melted cheese. If you can’t find it, penne or ziti are great substitutes.
• 50 oz Pasta Sauce (Marinara or Roasted Garlic): Use a good-quality jarred sauce to save time, or go all-out with your homemade batch. The roasted garlic variety adds a wonderful depth.
• 10 oz Fresh Spinach (8–10 cups): It looks like a mountain when raw, but it wilts down into pure, green goodness. Frozen spinach works too! Just be sure to thaw and squeeze out ALL the excess water.
• 20 oz Cherry Tomatoes, halved: These little guys burst with sweet, tangy juice when baked, creating amazing pockets of flavor.
• 2 large Yellow Onions, diced: The sweet, savory foundation of our veggie sauté.
• 4 Portobello Mushroom Caps, diced: They bring a fantastic, meaty texture that makes this bake so hearty. Cremini mushrooms work just as well.
• 2 Green Bell Peppers, diced: For a fresh, crisp bite and a pop of color.
• 2 medium Zucchinis, diced: A mild, versatile veggie that soaks up all the surrounding flavors.
• 18 cloves Garlic, minced: Yes, 18! This is a flavor-forward dish, and garlic is the star. Don’t you dare skimp.
• 3 ½ cups Grated Parmesan Cheese: We’re using this both inside the bake and on top. The real, freshly grated stuff melts so much better than the pre-shaken kind.
• 4 cups Shredded Mozzarella Cheese: For that iconic, stretchy, golden-brown cheese pull we all dream about.
• Olive Oil: For sautéing our magnificent vegetable medley.
• 2 tsp Salt, 1 tsp Black Pepper: Essential seasonings to make all the flavors pop.
• 4 tsp Dried Basil, 1 tsp Dried Oregano (Twist #1!): The oregano is my first upgrade—it adds a warm, earthy backbone that pairs perfectly with the basil.
• ½ tsp Crushed Red Pepper Flakes (optional): For those who like a little friendly heat. My kitchen is a no-judgment zone!
• 1 tbsp Balsamic Vinegar (Twist #2!): My secret weapon! It doesn’t make the taste vinegary; instead, it adds a complex richness and sweetness that balances the tomatoes beautifully.

Let’s Build This Flavor Mountain, Step-by-Step

Okay, team! Let’s fire up the oven to 375°F (190°C) and get our pasta party started. I’ll walk you through each step with my favorite chef hacks.

Step 1: Pasta Prep. Cook the rigatoni according to the package directions, but for the love of all that is good and holy, salt your boiling water generously! It should taste like the sea. This is your one chance to season the pasta from the inside out. Cook it to al dente—it’s going to continue cooking in the oven, and we don’t want mushy pasta. Drain it and set it aside. Chef’s Hack: Drizzle a tiny bit of olive oil over the drained pasta and give it a gentle toss to prevent sticking while you finish the sauce.

Step 2: Veggie Sauté Symphony. In your largest skillet or Dutch oven (we’re going for one-pot efficiency here!), heat a good glug of olive oil over medium heat. Add your diced onions and let them sweat for a few minutes until they start to turn translucent. Now, add the garlic, mushrooms, bell peppers, and zucchini. The goal here is to get them tender and beautiful, with just a little bit of caramelization. You should hear a happy sizzle! This usually takes about 8-10 minutes. Chef’s Hack: Don’t crowd the pan! If your skillet is too small, sauté in two batches. Crowding steams the veggies instead of browning them.

Step 3: The Wilting & Simmering. Add the halved cherry tomatoes and the entire mountain of spinach. It will look like it won’t all fit, but just keep stirring—it wilts down surprisingly fast. Once the spinach has collapsed and the tomatoes have started to soften, pour in your pasta sauce. Now, for the flavor magic: stir in the salt, black pepper, dried basil, dried oregano, red pepper flakes (if using), and that all-important tablespoon of balsamic vinegar. Let this glorious mixture simmer for 5-10 minutes. This isn’t just heating it up; it’s letting all those flavors get to know each other and become best friends.

Step 4: The Big Combine. Take the skillet off the heat. Add the cooked, drained rigatoni and 2 cups of the grated parmesan cheese. Stir everything together with gusto until every single tube of pasta is gleaming with sauce and coated in cheese. This is the moment of truth, and it already looks incredible.

Step 5: The Cheese Blanket. Transfer this mixture into your greased baking dish(es). Now, for the grand finale: evenly sprinkle the top with all the shredded mozzarella and the remaining 1 ½ cups of parmesan. This cheesy blanket is what will bake into that irresistible, golden-brown crust.

Step 6: Bake to Perfection. Pop that dish into your preheated oven and bake for 20-25 minutes. You’re waiting for the edges to be bubbly and furious and the top to be golden brown with maybe a few crispy, darker spots (the best part!). If you want an extra-crispy top, you can switch the oven to broil for the last minute or two—but do not walk away! It can burn in a flash.

Step 7: The Tortuous Wait. I know it’s hard, but you must let the bake rest for about 5 minutes after pulling it out of the oven. This allows the sauce to set slightly so you get clean, beautiful servings instead of a runny, lava-hot mess. Use this time to chop some fresh basil!

How to Serve This Masterpiece

I like to serve this right from the baking dish at the table for that family-style, dig-in vibe. Use a big spoon to scoop out hearty portions into shallow bowls. Garnish with a few ribbons of fresh basil, a dollop of creamy ricotta, or even a sprinkle of toasted pine nuts for a little crunch. All it needs on the side is a simple green salad with a sharp vinaigrette to cut through the richness and maybe a slice of crusty garlic bread for… you know, carb-on-carb action. I fully support that.

Make It Your Own: Delicious Twists

The beauty of this recipe is its flexibility! Here are a few ways to mix it up:

• Protein Power-Up: Add a pound of Italian sausage (browned and crumbled) or ground beef for the meat-lovers in your life.
• Spicy Arrabbiata Style: Kick up the heat by using a spicy arrabbiata sauce and doubling the red pepper flakes.
• Creamy Dreamy: Stir in a cup of ricotta or a few generous spoonfuls of mascarpone cheese into the sauce for an extra layer of decadent creaminess.
• Gluten-Free & Whole Wheat: This works perfectly with your favorite gluten-free pasta or whole wheat rigatoni for a fiber boost.
• Eggplant Parmesan Vibe: Swap the zucchini for diced, roasted eggplant for a flavor reminiscent of classic eggplant parm.

Beau’s Kitchen Notes

This recipe has evolved so much since that first potluck. I’ve learned that the balsamic vinegar is non-negotiable—it’s the question I get most: “What’s that secret flavor?!” I also used to just use basil, but the oregano adds such a warm, pizzeria-like aroma that I now always include it. One time, I was filming a reel for Feastical and I was so busy talking to the camera that I completely forgot to add the mozzarella on top before putting it in the oven. I had to pull the whole dish out, stir in the mozzarella, and re-top it with parmesan! It was a hot mess, literally, but it still tasted great. The moral of the story? Even a chef messes up, and it’s almost always fixable. Cooking is about joy, not perfection.

Your Questions, Answered

Q: Can I make this Veggie Lover’s Rigatoni ahead of time?
A: Absolutely! This is a fantastic make-ahead meal. Assemble the entire dish right up to the point of baking, cover it tightly, and refrigerate for up to 24 hours. When you’re ready, you may need to add 5-10 minutes to the baking time since it will be going into the oven cold. You can also freeze it for up to 3 months. Thaw in the fridge overnight before baking.

Q: My baked pasta always turns out a bit dry. What am I doing wrong?
A: The two most common culprits are overcooking the pasta initially and overbaking the final dish. Remember to cook your pasta only to al dente! Also, ensure your sauce isn’t too thick before combining. If it seems thick, you can loosen it with a splash of the pasta cooking water. Finally, don’t skip the rest time after baking—the pasta continues to absorb liquid and the sauce redistributes, making it seem saucier.

Q: Is there a way to make this less cheesy?
A: Of course! While I love the cheese, you can easily reduce the amounts by about a third without majorly affecting the structure. You could also try using part-skim cheeses for a lighter option.

Q: My vegetables released a lot of water, making the sauce watery. How can I prevent this?
A: Great question! Salting your vegetables (especially zucchini and mushrooms) as you sauté them can help draw out their moisture. Let them cook until that liquid evaporates. Also, using the full cooking time to simmer the sauce before adding the pasta is key—this allows excess liquid to reduce and the flavors to concentrate.

Veggie Lover’s Rigatoni

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• Author: BeauCollier

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Description

Sometimes, comfort food can be indulgent and nutritious. This Veggie Lover’s Rigatoni is a cheesy, hearty pasta bake loaded with fresh vegetables like spinach, zucchini, mushrooms, and cherry tomatoes. Bursting with flavor from herbs, garlic, and a touch of balsamic, it’s a meal that satisfies both your taste buds and your veggie quota. Perfect for family dinners, meal prep, or anytime you need a cozy, feel-good dish.

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Ingredients

Scale 1x2x3x

• 2 lbs rigatoni pasta

• 50 oz marinara or roasted garlic pasta sauce

• 10 oz fresh spinach (8–10 cups)

• 20 oz cherry tomatoes, halved

• 2 large yellow onions, diced

• 4 portobello mushroom caps, diced

• 2 green bell peppers, diced

• 2 medium zucchinis, diced

• 18 cloves garlic, minced

• 3 ½ cups grated Parmesan cheese

• 4 cups shredded mozzarella cheese

• Olive oil for sautéing

• 2 tsp salt

• 1 tsp black pepper

• 4 tsp dried basil

• 1 tsp dried oregano

• ½ tsp crushed red pepper flakes (optional)

• 1 tbsp balsamic vinegar

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Instructions

1. Cook Pasta: Boil rigatoni in salted water until al dente. Drain and drizzle with a little olive oil to prevent sticking.

2. Sauté Veggies: Heat olive oil in a large skillet. Cook onions until translucent. Add garlic, mushrooms, bell peppers, and zucchini; sauté until tender, 8–10 minutes.

3. Simmer Sauce: Add cherry tomatoes and spinach. Pour in pasta sauce and stir in salt, pepper, basil, oregano, red pepper flakes, and balsamic vinegar. Simmer 5–10 minutes.

4. Combine: Remove from heat and mix in cooked pasta and 2 cups Parmesan cheese until well coated.

5. Assemble: Transfer mixture to a greased baking dish. Top with mozzarella and remaining Parmesan.

6. Bake: At 375°F (190°C) for 20–25 minutes until bubbly and golden. Optional: broil 1–2 minutes for extra crispy top.

7. Rest & Serve: Let rest 5 minutes before serving. Garnish with fresh basil or ricotta if desired.

Notes

• Prevent Watery Sauce: Salt and sauté zucchini and mushrooms to draw out moisture before adding to the sauce.

• Cheese Control: Reduce mozzarella and Parmesan by ⅓ for a lighter dish.

• Make Ahead: Assemble and refrigerate up to 24 hours. Bake an extra 5–10 minutes. Freezes up to 3 months.

• Flavor Boost: Add a cup of ricotta or mascarpone for a creamy twist.

Nutrition

• Calories: 410 Cal
• Sugar: 8g
• Fat: 16g
• Carbohydrates: 47g
• Fiber: 5g
• Protein: 18g

Nutritional Information*

*This is an estimate provided for informational purposes only. Actual values may vary based on specific ingredients used.

Per Serving (1 of 16): Calories: ~410 | Carbohydrates: 47g | Protein: 18g | Fat: 16g | Saturated Fat: 7g | Fiber: 5g | Sugar: 8g | Sodium: 850mg

Final Thoughts: Comfort, Redefined

There you have it, friends—the ultimate pasta bake that proves comfort food and eating your veggies don’t have to be separate pursuits. This dish is a triumph of flavor, texture, and sheer satisfaction. It’s a reminder that the most beloved meals are often the simplest ones, made with a little patience and a lot of love.

Whether you’re serving it to a table full of hungry friends, prepping lunches for the week, or simply treating yourself to a well-deserved cozy night in, this Veggie Lover’s Rigatoni is guaranteed to deliver. It’s hearty enough for the staunchest carnivore, vibrant enough for the veggie-obsessed, and cheesy enough for absolutely everyone.