Food, Gluten Free, Vegan
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Ricotta Rigatoni Casserole (VG)

This casserole is surprisingly easy peasy and so beautiful and delish! Also perfect for meal prepping because this deliciousness will last you all week! YUM! I love this recipe because it is so versatile! You can make it at the end of the week and use up any veggies you have left over in the fridge! Just make sure they’re chopped up nice and small.


Prep Time: 2 hours (less if the ricotta is already made)

Cook Time: 30- 45 minutes

Total Time: About 2 and a half hours

Serving Size: 6- 8

Items You’ll Need:

  • Any size casserole dish (mine is fairly small square) *IF you are planning to use a bigger pan double this recipe.
  • Large nonstick pan
  • Cutting board
  • Knife
  • 2-3 large handfuls of baby spinach
  • 1 cup Cremini Mushrooms chopped into 1/8 inch squares
  • 1 cup Vegan Ricotta Cheese (follow this link for my recipe) *I did add about 2 extra cloves of garlic for this recipe just because I LOVE garlic! I also made sure that the mixture was VERY creamy, so it would fit through a ‘piping bag’.
  • Rigatoni (I didn’t use gluten free Rigatoni, but they do make it!) *For my little casserole dish I only used about half a 16 oz. bag.
  • Your favorite marinara


*This can be a pretty hard recipe to follow, so I included step by step pictures after the directions*

  1. Preheat oven to 350° F
  2. Start by making your Ricotta if you haven’t already (Vegan Ricotta Cheese)
  3. Make your rigatoni by boiling water in a pot and then adding in the pasta. *Cook only until al dente or the pasta will begin to crack.
  4. While your water is boiling julienne your spinach or roughly chop it. *You want it to be small enough to fit through a ‘piping bag’ once cooked.
  5. Wash and chop your mushrooms into 1/8 inch squares. (I used about 7 mushrooms for this step, but it can differ for everyone. Just as long as you have about a cup once chopped)
  6. Add your spinach and mushrooms to a non stick pan over medium heat.
  7. *Don’t forget about your pasta.
  8. Once your spinach has shrunk down add your ricotta and mix thoroughly. Take spinach mixture off the heat.
  9. Place a thin layer of your favorite marinara at the bottom of your casserole dish.
  10. Begin stacking your rigatoni like they are standing.
  11. Once your pasta is all stacked in your casserole dish make a piping bag (unless you have a piping bag then by all means use it!). I did this by adding my spinach mixture into a sandwich baggy and cutting off the corner. I cut a hole about the size of a nickel, or as big as the opening to the rigatoni. Be sure to leave the baggy unzipped so it’s easier to squeeze.
  12. Now here is where things get a little tricky. 🙂 BUT FUN
  13. Start piping your mixture into the rigatoni. You might have a hard time with this because the spinach size, but fret not it doesn’t have to go all the way in.
  14. Once all the holes are filled spread the rest of your spinach mixture over the top of your pasta. Spread evenly.
  15. Now pop your casserole into the oven and bake for 30- 45 minutes or until lightly golden on top.
  16. Serve with your favorite marinara. (Optional! Tastes great without it)
  17. Enjoy!:)

Step by Step Picture Guide: 

Vegan Ricotta Rigatoni Casserole- Ingridients

Chop veggies *You may want to make your spinach smaller.


Adding veggies to pan


Spinach has shrunk!


Add ricotta


Mix thoroughly


Pasta cooked until al dente and spinach mixture put into a baggy to make a ‘piping bag’


Stand up your pasta in a casserole dish


Fill in the holes *Remember it doesn’t have to be perfect! Smear the remainder of spinach mixture over the top of the pasta.


Your casserole should look like this when you take it our of the oven:)


Serve over marinara and enjoy:)



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