Cozy, baked rigatoni pasta casserole packed with tomato and zucchini goodness and topped with crunchy cracker crumbs.
This casserole is one of my kid’s favorites right now. He’s crazy for pasta, so he has been an eager recipe tester for this baked rigatoni pasta casserole. I let him pick out what kind of pasta we’d use, which means that he is very invested in this recipe.
I waffled on what I wanted to stuff into this casserole and landed on this tofu crumble, because I think it gives this dish a heartiness that’s perfect for a fall or winter meal. Stir in fire-roasted tomatoes, sauteed zucchini, and sliced olives, and you have got a cozy pan of goodness.
The crushed Crunchmaster Multi-Seed Crackers on top are a perfect contrast to all of the richness in this casserole, and they add a little sesame flavor that’s surprisingly good paired with the Italian flavors in the pasta.
But let’s talk about that cracker topping for a minute. I used a bag of Crunchmaster Multi-Seed Crackers from my new sponsors at Crunchmaster. They just need to be crushed up and sprinkled on top just before baking. So easy, and they gave the perfect amount of crispy crunch.
This recipe is part of their #CrunchmasterDinner event, and they want to hear about how you use their yummy, gluten free crackers to create your own dinner recipes. Enter the giveaway below, and you can win a Crunchmaster Variety Sample Pack.
This baked rigatoni pasta casserole couldn’t be easier to make. While your pasta is cooking, just crumble together the tofu with canned, fire-roasted tomatoes and sliced olives. Add some olive oil and spices, toss in some sauteed zucchini, top with the crackers, and you’re in business.
I love the 4.5 oz bag of Crunchmaster Crackers for this recipe, because you can just pound the bag to crush them all up before you even open them. So easy, and no mess!
This recipe was sponsored by Crunchmaster. All opinions are my own.