Dinner, Pasta, Stove Top, Vegan, Winter

Baked Vegan Rigatoni Bolognese

This vegan rigatoni Bolognese is the ultimate comfort meal. Umami packed mushroom Bolognese sauce with toasted pumpkin seeds and Italian seasoning baked with hearty rigatoni noodles and vegan mozzarella. So tasty and satisfying, even non-vegans will love this rigatoni Bolognese!

Baked Vegan Rigatoni Bolognese

With the warm weather, I’ve been having a lot with fresh veggies, grilling outside—which is great, but it had been a while since I made a nice comforting pasta dish. This vegan baked rigatoni Bolognese really hit the spot. It’s warm, flavorful and super cheesy. The Rigatoni on top gets really crispy under the broiler, adding texture and toastiness to the whole dish. Pretty easy to make in about an hour and a real crowd pleaser too!

What You’ll Need to Make Vegan Rigatoni Bolognese

Rigatoni: I would use high quality pasta here, it really makes a big difference in the texture and flavor of the whole dish. Feel free to use a gluten free brand if needed.

Pumpkin seeds: Adds a nice nuttiness to the sauce and bulks it up with healthy fats. Toasting the seeds adds flavor and texture, similar to that of sausage.

Cremini Mushrooms: Mushrooms make up a good part of our “meat” sauce. They have that natural umami flavor and meaty texture. No need to chop them up, the food processor will do that for you!

Extra firm tofu: The last main ingredient in the “meat” mixture. Make sure you get as much moisture as you can out of the tofu before adding it to the food processor to make sure it doesn’t turn pasty.

Seasonings: To add even more flavor to the sauce, you’ll need lots of different spices that are often found in Italian sausage such as fennel seed and garlic powder.

Soy sauce: Super important for to add that extra punch of umami.

Maple syrup: just a touch of sweetness helps bring out the other flavors in the sauce.

Garlic and Onion: a few aromatics for more flavor and texture.

Tomato paste & chopped tomatoes: The pasta will finish cooking in the Bolognese sauce and soak up some of the tomato sauce in the process. I recommend using high quality chopped tomatoes such as San Manzano For best results.

Vegan mozzarella: For the wonderful stretchy browning mozzarella you see in the photos, I recommend making a batch of my Stretchy Vegan Mozzarella Cheese. It’s make with sunflower seeds and goes sooo well on this baked vegan rigatoni Bolognese.

How to Make Vegan Rigatoni Bolognese

Make the vegan “meat”: you’ll want to start by roasting the pumpkin seeds for a few minutes in a dry skillet until golden brown and squeezing out as much moisture as you can from the tofu. Add the rest of the ingredients to the bowl of a food processor and pulse not blend, to combine. The mixture should be crumbly but we’ll incorporated.

Cook the sauce: in a large skillet, sauté the garlic and onion until just softened. Dump in the contents of the food processor and crank the heat up pretty high. Mushrooms have a high water content so we want all of that to evaporate. Cook for about 10-15 minutes, stirring occasionally until thickened and toasty. If the bottom of the pan starts to darken, that’s ok, it will come off once you add the tomatoes and actually adds lots of yummy flavor,

Once the mushroom mixture has cooked through, add the tomato paste and toast that for a couple minutes. To finish up the sauce, go ahead and pour in the chopped tomatoes.

Boil the pasta: I like to do this step while the mushroom mixture is cooking. Make sure you salt the water generously and cook the pasta al dente so it doesn’t get mushy in the oven. You want there to be a thin line of white when you bite into a noodle.

Baked Vegan Rigatoni Bolognese

Bake: once the pasta is cooked and the sauce is ready to go, stir in the rigatoni noodles and cover the skillet tightly with foil. You can also transfer everything to a baking dish if you prefer. Bake for about 30 minutes.

Add the cheese and serve: After baking the pasta for about half an hour, remove the foil and top with the vegan mozzarella. Place under the broiler for 5 minutes or so until melts and golden brown. It burns easily so watch closely!

Let the skillet sit for about 10 minutes or so before serving. Top with fresh basil and serve with a simple side salad if desired. Enjoy!

Baked Vegan Rigatoni Bolognese

More Vegan Pasta Recipes to Try:

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Yield: 6-8 servings

Baked Vegan Rigatoni Bolognese

Baked vegan rigatoni bolognese

The best vegan baked rigatoni bolognese recipe made with an umami packed mushroom-sunflower seed bolognese sauce and rigatoni pasta. Baked and broiledwith stretchy vegan mozarella for the ultimate comfort meal.

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour


  • 16 oz dry rigatoni
  • 8 oz cremini mushrooms
  • 1/2 cup raw pumpkin seeds
  • 3/4 cup extra firm tofu, crumbled
  • 1 tbsp Italian seasoning*
  • 1 1/2 tsp fennel seed
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1 tbsp maple syrup
  • 3 tbsp soy sauce
  • 1/2 yellow onion, diced
  • 2 garlic cloves, minced
  • 1/4 cup tomato paste
  • 1 15 oz can chopped tomatoes
  • 1/2 cup reserved pasta water
  • 1 recipe Stretchy Vegan Mozzarella Cheese or 1 cup other dairy free mozzarella


  1. Preheat the oven to 350° F.
  2. Heat a skillet over medium low heat. Add the pumkin seeds and toast, tossing ocassionally, for about 6-8 minutes or until golden brown and popping.
  3. Wrap the crumbled tofu in a clean towel or several paper towels and squeeze out as much moisture as you can. To the bowl of a food processor, add the tofu, toasted pumpkin seeds, all seasonings, maple syrup, soy sauce and 1 tbsp olive oil. Pulse to combine.
  4. Heat the remaining 2 tbsp of olive oil in a large skillet over medium heat. When shimmering, add in the onion and garlic. Cook for about 5-7 minutes or until just softened. Add the contents of the food processor to the skillet and cook over medium high heat until lightly browned and reduced in volume--About 10-15 minutes. Don't worry if there's browning on the bottom of the pan, this adds flavor!
  5. Cook the pasta al dente according to the package directions. Reserve your pasta water.
  6. To the skillet, add the tomato paste. Toast for 1-2 minutes before stirring in the chopped tomatoes, reserved pasta water and cooked rigatoni. Remove from the heat, cover tightly with foil and bake for 30 minutes.
  7. Remove the foil and top with Stretchy Vegan Mozarella (or other vegan cheese) and broil for the last 5 minutes of baking or until golden brown and bubbly.


*Italian seasoming can be substituted with 1 tsp each of dried basil, oregano and thyme.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 232Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 14mgSodium: 454mgCarbohydrates: 31gFiber: 4gSugar: 5gProtein: 13g

All nutritional info is an estimation

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