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Easy Baked Rigatoni

Rigatoni noodles tossed with vegan sausage, spinach, vegan mozzarella then topped with breadcrumbs and baked until golden, creamy and delicious


14oz vegan friendly Italian sausage, we used Beyond Meat Hot Italian

1/2 small onion, diced

4 tbsp vegan butter

1 tbsp crushed garlic

6-8oz of fresh baby spinach leaves

14.5oz can of fire roasted diced tomatoes

14-16oz of cooked Rigatoni noodles

8oz of Soft Vegan Mozzarella, we used Miyoko's

2-3 tbsp of Italian breadcrumbs

1-2 tsp crushed red pepper

2 tbsp nutritional yeast

Olive oil

Salt and pepper


Preheat oven to 350

In a large deep frying pan melt 2 tbsp of butter over medium heat

Once melted add in your onion

Saute for 5 minutes

Crumble in your sausage

Cook until starting to brown, stirring often

Add in remaining butter and garlic

Once butter has melted stir in your can of tomatoes

Mix in your spinach

Season with salt and pepper

Toss until wilted

Add in crushed red pepper and nutritional yeast


Carefully stir in your cooked noodles

Cook until combined

Pour into greased baking sheet

Crumble in your soft mozzarella

Top with your breadcrumbs

Drizzle with olive oil

Bake in preheated oven for 20-25 minutes

Remove from oven

Serve and enjoy!


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