Casseroles are a weekly go to at our house for our crazy weeknights. Easy to prepare, they are perfect for a quick sit down dinner or a grab and go as we run out of the door to sports and activities. This delicious dish is made with cashew cheese sauce, gluten free rigatoni, and nutritious vegetables. Feel free to add in any other veggies you wish as this yummy dish can be easily customized with whatever you have on hand. I hope you enjoy it as much as we do!
Ingredients Needed to Make “Cheesy” Vegetable Rigatoni Bake
Gluten Free Rigatoni Pasta: Honestly any type of thick gluten free pasta would be fine. I’ve only used rigatoni but I’m sure penne or rotini would work as well. We like gluten free pasta made with chickpeas for an extra boost of protein.
Vegan Cashew Cheese Sauce: I make this recipe once a week to keep on hand for lunch and dinner when desired. This sauce lasts up to 1 week in the fridge.
Spinach: I prefer fresh, but frozen, thawed, and drained would be fine as well
Garlic: Fresh or minced is fine
Yellow Onion: Diced fine
Broccoli florets: Chopped fine
Red and Yellow Bell Peppers: Orange peppers are delicious also if desired.
How to Make “Cheesy” Vegetable Rigatoni Bake
I prefer to make my Vegan Cashew Cheese Sauce in advance but if you didn’t then go ahead and begin by making it first and then setting aside. (Click above for recipe)
Preheat oven to 350°. After you’ve made your cheese sauce, start by sautéing your vegetables. Spray a large skillet or sauté pan with oil and add in garlic and onion. Sauté for about 1-2 minutes until softened. Add in spinach, shredded carrots, broccoli florets, and bell peppers. Continue to stir vegetables often until all vegetables are cooked through and softened. While your vegetables are cooking, bring pasta to a boil in a large pot until al dente according to package directions. Drain pasta and pour back into large pot and set aside. When vegetables are softened, add them into your pot of drained and cooked noodles. Then, you’ll pour in 2 1/2 cups of cheese sauce with noodle and vegetables and stir until combined. Next, you’ll spray a 9 x 13 casserole dish with cooking spray and pour in noodles, vegetables, and your cheese sauce mixture. Feel free to sprinkle the top with vegan shreds or parmesan. Bake at 350° F for 20-25 minutes. Let cool for 5 minutes and serve.
Looking for more delicious pasta dishes? Check out these yummy recipes!
(2) 8oz.Gluten Free Rigatoni Pastaany type of thick gluten free pasta would be fine. We like gluten free pasta made with chickpeas for an extra boost of protein.
8-9oz.SpinachI prefer fresh, but frozen, thawed, and drained would be fine as well.
1 glove Garlicdiced fresh or minced is fine
1/2cupYellow OnionDiced fine
1cupBroccoli florets
2Red and Yellow Bell PeppersDiced. Orange peppers are delicious also if desired.
Instructions
Make vegan cashew cheese sauce and set aside.
Preheat oven to 350°.
Spray a large skillet or sauté pan with oil and add in garlic and onion. Sauté for about 1-2 minutes until softened.
Add in spinach, shredded carrots, broccoli florets, and bell peppers. Continue to stir vegetables often until all vegetables are cooked through and softened.
Bring pasta to a boil in a large pot until al dente according to package directions.Drain pasta and pour back into large pot and set aside.
Stir in cooked vegetables into your pot of drained and cooked noodles and pour in 2 1/2 cups of cashew cheese sauce. Stir until combined.
Spray a 9 x 13 casserole dish with cooking spray and pour in pasta mixture.
Sprinkle the top with vegan cheese shreds or parmesan.
