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Vegan Rigatoni Bake

  • 10 min
    Prep Time
  • 40 min
    Total Time
  • 8 people
  • 315 per 1 serving


  • 1 pound uncooked rigatoni pasta (make sure it's vegan)
  • 2 cups Pacific Foods™ Organic Vegan Creamy Tomato Basil Soup
  • 2 tablespoons fresh basil leaves
  • 1 tablespoon fresh oregano leaves, minced
  • 2 cups baby cherry tomatoes
  • 1 cup plain dry vegan bread crumbs
  • 1 1/2 tablespoons olive oil


  • Step 1

    Cook and drain rigatoni according to package directions.  Meanwhile, preheat oven to 350°F. 

  • Step 2

    In a medium saucepan, add olive oil and tomatoes; simmer on medium heat for 5 minutes. Add soup, continue to simmer for an additional 5 minutes. 

  • Step 3

    In a oven safe cast iron pan or casserole dish combine cooked pasta and soup mixture, sprinkle with herbs and bread crumbs (reserving half of the fresh basil). Bake for 15-20 minutes until slightly crispy on top. Sprinkle with remaining basil before serving.

Calories 315
Total Fat 4 g
Sat. Fat 0.7 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 261 mg
Total Carb 56 g
Dietary Fiber 3 g
Sugar 5 g
Protein 10 g
Vitamin D 0 %DV
Calcium 4 %DV
Iron 16 %DV
Potassium 7 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.