Creamy Vegan Vegetable Rigatoni Bake – Gluten-Free Comfort Food

A Comforting & Easy Plant-Based Casserole

Looking for a quick, hearty, and family-friendly dinner that’s both vegan and gluten-free? This Cheesy Vegetable Rigatoni Bake is the perfect plant-based pasta bake for busy weeknights! It’s packed with creamy cashew cheese sauce, gluten-free pasta, and nutrient-rich vegetables, making it a wholesome yet comforting meal that everyone will love.

Casseroles are a go-to in our house because they’re easy to prepare, meal-prep friendly, and great for grab-and-go meals. Whether you’re sitting down for a cozy dinner or need something quick before heading out the door, this vegan pasta bake is the perfect solution.

One of the best parts? This dish is completely customizable—use whatever vegetables you have on hand to make it your own! Plus, the rich and creamy dairy-free cheese sauce makes this pasta bake just as indulgent as the classic version, without the gluten or dairy.

If you’re craving a cheesy, baked pasta dish that’s completely plant-based, gluten-free, and packed with flavor, this Vegan Cheesy Vegetable Rigatoni Bake will quickly become a favorite in your home. Give it a try and enjoy a warm, satisfying meal that’s perfect for any night of the week!

Ingredients for Vegan & Gluten-Free Cheesy Vegetable Rigatoni Bake

• Gluten-Free Rigatoni Pasta – Any thick gluten-free pasta works! Penne or rotini would also be great substitutes. I prefer chickpea-based pasta for an extra boost of plant-based protein.
• Vegan Cashew Cheese Sauce – A rich, creamy, dairy-free cheese sauce that I make weekly to have on hand. It lasts up to 1 week in the fridge and is perfect for adding cheesy flavor to meals!
• Spinach – Fresh spinach is my go-to, but frozen (thawed and drained) works just as well.
• Garlic – Use freshly minced garlic for the best flavor, but pre-minced is a great time-saver!
• Yellow Onion – Finely diced to add a delicious depth of flavor to the dish.
• Broccoli Florets – Chopped into small pieces so they blend beautifully into the pasta bake.
• Red & Yellow Bell Peppers – Adds sweetness, color, and extra nutrients. Orange bell peppers are also a great option!
• Any other vegetables on hand? Use them too! peas, mushrooms, zucchini, the sky is the limit!

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How to Make Vegan & Gluten-Free “Cheesy” Vegetable Rigatoni Bake

This cheesy, veggie-packed pasta bake is super simple to make and perfect for a cozy, satisfying meal. Let’s break it down step by step!

Step 1: Make the Cashew Cheese Sauce (If You Haven’t Already)

I like to prep my Vegan Cashew Cheese Sauce in advance, but if you haven’t made it yet, start with that first. Once it’s ready, set it aside. (Click above for the recipe!)

Step 2: Preheat & Sauté the Vegetables

✔ Preheat your oven to 350°F.
✔ Spray a large skillet or sauté pan with oil and heat over medium.
✔ Add garlic and diced onion, sautéing for 1-2 minutes until softened and fragrant.
✔ Stir in the spinach, shredded carrots, chopped broccoli florets, and bell peppers.
✔ Continue to stir occasionally, allowing the veggies to cook down and soften completely.

Step 3: Cook the Pasta

✔ While the veggies are cooking, bring a large pot of salted water to a boil.
✔ Cook the gluten-free rigatoni until al dente, following the package directions.
✔ Drain the pasta and return it to the pot.

Step 4: Combine the Pasta & Veggies

✔ Once the vegetables are soft, add them to the pot of drained pasta.
✔ Pour in 2 ½ cups of Vegan Cashew Cheese Sauce and stir until everything is well combined.

Step 5: Assemble & Bake

✔ Spray a 9×13-inch casserole dish with cooking spray.
✔ Pour in the cheesy pasta and vegetable mixture, spreading it out evenly.
✔ If you’d like, sprinkle the top with vegan cheese shreds or dairy-free parmesan for extra cheesiness.
✔ Bake at 350°F for 20-25 minutes, until warmed through and lightly golden on top.

Step 6: Cool & Serve

✔ Let the casserole cool for about 5 minutes before serving.
✔ Grab a plate and enjoy this creamy, cheesy, and veggie-packed pasta bake!

Storage instructions

Refrigeration:

Allow the pasta bake to cool completely before storing.
Transfer leftovers to an airtight container or cover the baking dish with foil or plastic wrap.
Store in the refrigerator for up to 4 days.

Freezing:

This dish freezes well! For best results:

Let it cool completely before freezing. Freeze for up to 3 months.

Looking for more delicious pasta dishes? Check out these yummy recipes!

• Stroganoff “hamburger helper”
• Million dollar spaghetti
• Baked ziti

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