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.
About Crunchmaster Crackers
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 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!
Vegan Baked Rigatoni Pasta Casserole
- 3 cups dry rigatoni pasta - gluten free, if needed
- 1 block extra firm tofu
- 1 15 ounce can roasted tomatoes
- 1 2.25 ounce can sliced black olives - or about 1/4 cup sliced black olives, if you can't find them pre-sliced, drained
- 2 tablespoons olive oil
- 1/4 cup nutritional yeast
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons tamari or soy sauce
- 1 tablespoon olive oil
- 2 small zucchini - chopped into 1/4" half moons
- 1/8 teaspoon sea salt
- 1 4.5 oz bag Crunchmaster Multi-Seed Crackers - crushed into pieces, but not too fine. You still want some of that good crunch!
- Preheat the oven to 350F.
- Cook the pasta according to package directions.
- In a large bowl, crumble the tofu, then stir in the tomatoes, olives, 2 tablespoons olive oil, nutritional yeast, garlic powder, onion powder, and tamari. Set aside.
- In a small pan, heat the other tablespoon olive oil on medium high heat. Cook the zucchini with the sea salt until the zucchini softens and begins to brown, about 8-10 minutes, depending on how thick you sliced them. Toss with the tomato-tofu mixture.
- When the pasta is ready, drain it, and toss it together with the tomato mixture in an 8x8" glass baking pan (or casserole dish that's around that size). Top with the cracker pieces, and bake for 20 minutes.
This recipe was sponsored by Crunchmaster. All opinions are my own.