Vegan Baked Rigatoni with Roasted Vegetables and Cheesy Crumb Topping

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Cheesy Baked Rigatoni with Roasted Vegetables Recipe Notes

This baked pasta dish is adapted from the Rebar Modern Food Cookbook, one of my favourite cookbooks that I have coveted for more than 20 years. The original recipe is vegetarian, and I wanted to veganize it! I love the combination of roasted vegetables, capers, herbs, and plant-based cheeses tossed with rigatoni, then topped with a cheesy crumb topping. There is something so satisfying about digging into a simple pasta bake, especially one made with rigatoni. Those big, giant tubes feel both playful and unfussy, making this the kind of dish that is just as fun to eat as it is comforting.

What is in this Cheesy Pasta Bake?

• Roasted Vegetables: ​ Zucchini, red pepper, eggplant, red onion. 

• Vegan Cheese: Mozza & Feta. I use store bought Vegan Mozza, any brand, and Violife vegan feta. This was less feta than the original recipe called for. (1.5 cups) I can definitely see myself buying two and adding another 1/2 a block. Though I do like it as is, and this all gets a bit expensive, which is why I tend to make a dish like this when vegan cheese goes on sale, which seems to happen fairly often, actually. 

• Fresh Herbs: I used a combination of fresh Basil and Mint. The original recipe calls for some flat leaf parsley, definitely add some if you have it. 

• Capers. Capers might not be your thing, but I personally wouldn't leave them out. The briny bright pop they add is really good, and in my opinion, essential to the dish. I increase the amount significantly compared to the original recipe. The plant based feta I use is more creamy and rich, and doesn't have the same tang as regular feta, the extra capers do a good job of filling that void. 

• Pasta. The recipe does call for rigatoni, and I must say I love it in this dish. There's something really satisfying about those big, playful tubes.

• Olive Oil. The recipe calls for olive oil for roasting the veg, and for making the crumb topping. I don't measure I just drizzle as needed.

• Bread Crumb Topping. Fresh bread crumbs (I wouldn't use dried here) mixed with one cup of the vegan mozza, 2 tbsp of fresh herbs, olive oil and salt and pepper. It definitely wants a generous amount of olive oil. You can give it a taste to make sure it is seasoned properly, but I just add a pinch of each.

• Chili Flakes. There is no discernable "heat" factor in this recipe, so I simply sprinkled a few chili flakes on top before serving. It's something I always have on my table. I don't like things to be extremely spicy, but adding a bit of warmth enhances the dish in my opinion. 

How to Make Cheesy Baked Pasta with Roasted Vegetables

1. Roast the veggies. Toss with extra virgin olive oil, salt, pepper and garlic. Roast at 425F until softened and golden.

2. Toss together roasted veg, cooked pasta, cheeses, herbs, capers, lemon zest and juice in a large bowl.

3. Transfer mixture to one large deep pan ( 9 x 13 ) or several smaller ones. (I prefer deep casserole pans, as the top gets a bit crisp and chewy, and the ingredients beneath stay moist. The more that stays moist below the surface the better.)

4. Top the pasta mixture with your breadcrumb topping. A mixture of fresh breadcrumbs, mozzarella cheese, herbs, and extra virgin olive oil. Bake covered at 350 F for 40 minutes, removing the lid or tinfoil for the last ten minutes. 

5. Serve topped with more fresh herbs, a sprinkle of chilli flakes and a spinach or arugula salad along side.