This rigatoni bake is creamy, delicious, and features a homemade sauce. Peas are added to the mix to sneak in some extra green veggies. Enjoy this dish with a big piece of day-old bread!

Baked Rigatoni With Peas [Vegan, Gluten-Free]


Cooking Time




  • 17-ounces (gluten-free) rigatoni or other noodles
  • 6 tablespoons tomato paste
  • 1 tablespoon oil
  • 1 onion
  • 1 clove of garlic
  • 3 1/2-ounces peas
  • 1 1/4 cups vegetable broth
  • 1 1/4 cups cream (soy or oats)
  • Vegan mozzarella
  • 1 teaspoon paprika powder
  • Salt & pepper


  1. Peel and chop the onion and garlic and add them to the oil in a saucepan and fry both together until translucent. In the meantime, cook the noodles according to the package.
  2. Add the tomato paste to the pan and fry. Deglaze with the vegetable stock, pour in the cream, and bring to a boil. Now simmer the sauce over medium heat for 10 minutes, then add the peas and simmer for another 10 minutes. Season with the paprika and season with salt and pepper .
  3. Place the pasta in a baking dish, pour the sauce over it, and mix it all together. Spread the vegan mozzarella on top.
  4. Place in the oven at 355°F on the middle rail and bake until the topping is nice brown.

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