Baked Rigatoni with Garlic Bread Crumbs (members only)
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This Baked Rigatoni with Garlic Bread Crumbs is a comforting casserole. Made with simple plant-based ingredients for a delicious, hearty meal!
Baked pasta is perfect for a Sunday night dinner and this Baked Rigatoni with Garlic Bread Crumbs is one that everyone will love! We are making a super delicious “meat” sauce from scratch, tossing it with rigatoni and baking with garlic bread crumbs on top. Cozy and delicious!
here’s what you need
ingredients
- rigatoni
- oil
- Beyond Meat Italian Sausage – see note for other options
- yellow onion
- garlic
- Italian seasoning
- salt & pepper
- crushed tomatoes
- fire roasted tomatoes
- tomato paste
- red wine
- non-dairy cream
- fresh basil
- bread crumbs
- garlic powder
- garlic salt
equipment
You need a large stock pot or dutch oven.
steps
step 1: prep
Since we are cooking everything in one pot, the first thing we need to do is cook the pasta.
Bring a large pot of water to a boil. Add the pasta and cook until al dente. Drain and place the empty pot back on the stove over medium heat.
step 2: build the sauce
Heat the oil in the pot. Crumble the vegan sausage into the oil and cook for 5-ish minutes, or until browned. Add in the onion, garlic and dry seasonings and cook for another 3-5 minutes.
Pour in the crushed tomatoes, diced tomatoes, tomato paste & wine and bring to a simmer. Allow to cook for 5 minutes. Add in the cream & basil and stir. Taste and adjust the seasonings as needed.
step 3: bake & serve
While the sauce is cooking, combine the bread crumbs, remaining oil, garlic powder & garlic salt in a bowl. Mix to combine.
Add the pasta to the sauce and toss. Transfer everything to a baking dish. Top with the bread crumbs and place in the oven for 15 minutes. Remove from the oven, top with basil and serve.
This pasta has so much flavor – from the red wine sauce to the bread crumb topping, this is a must make!
tips & tricks
If you don’t like Beyond vegan sausage you can sub your favorite vegan sausage or omit it and add 1 cup of cooked lentils to the sauce instead.
My favorite non-dairy cream is Ripple. You could also sub non-dairy milk.
If you want to skip the baking step, just omit the bread crumb topping and serve this out of the stock pot.
need more recipe inspo? check these out:
Baked Rigatoni with Garlic Bread Crumbs
Ingredients
- 1 pound rigatoni dry
- 4 tablespoons oil separated
- 8 ounces Beyond Meat Italian Sausage see notes
- 1 yellow onion diced
- 4 cloves garlic minced
- 1 tablespoon Italian seasoning
- salt & pepper to taste
- 1 28-ounce can crushed tomatoes
- 1 15-ounce can diced fire roasted tomatoes
- 2 tablespoons tomato paste
- 1 cup red wine or sub broth
- 1 cup non-dairy cream unsweetened
- 1/2 cup fresh basil torn, plus more for serving
- 1/2 cup bread crumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon garlic salt
Equipment
- baking dish
Instructions
- Bring a large pot of water to a boil. Add the pasta and cook until al dente. Drain and place the empty pot back on the stove over medium heat.
- Heat 2 tablespoons of oil in the pot. Crumble the vegan sausage into the oil and cook for 5-ish minutes, or until browned. Add in the onion, garlic and dry seasonings and cook for another 3-5 minutes.
- Pour in the crushed tomatoes, diced tomatoes, tomato paste & wine and bring to a simmer. Allow to cook for 5 minutes. Add in the cream & basil and stir. Taste and adjust the seasonings as needed.
- Combine the bread crumbs, remaining oil, garlic powder & garlic salt in a bowl. Mix to combine.
- Add the pasta to the sauce and toss. Transfer everything to a baking dish. Top with the bread crumbs and place in the oven for 15 minutes. Remove from the oven, top with basil and serve.
Notes
- If you don’t like Beyond vegan sausage you can sub your favorite vegan sausage or omit it and add 1 cup of cooked lentils to the sauce instead.
- My favorite non-dairy cream is Ripple. You could also sub non-dairy milk.
- If you want to skip the baking step, just omit the bread crumb topping and serve this out of the stock pot.
