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.
More Pasta Goodness: How to Make Pasta That's Perfect Every Time, Vegan Pasta Salad with Lime-Basil Aioli, Vegan Macaroni & Peas Casserole
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
Ingredients
- 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 ¼ cup sliced black olives, if you can't find them pre-sliced, drained
- 2 tablespoons olive oil
- ¼ cup nutritional yeast
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 2 tablespoons tamari or soy sauce
- 1 tablespoon olive oil
- 2 small zucchini - chopped into ¼" half moons
- ⅛ 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!
Instructions
- 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.
Nutrition
This recipe was sponsored by Crunchmaster. All opinions are my own.
Sarah
We love pasta, and I always think the crunchy topping of a baked pasta dish is the best part! This looks so good!
Becky Striepe
Thank you, Sarah!
Melissa @ Vegan Huggs
This pasta casserole looks mouth-watering! I love that you added those delicious crackers to the mix. Such a fabulous idea!
Becky Striepe
Thank you, Melissa!
Ginny McMeans
What a great idea for incorporating those multi-seed crackers. They look delicious and your casserole sounds so dang good!
Becky Striepe
Thank you, Ginny!
Linda @ Veganosity
I love simple recipes like this that are full of flavor. The crackers are such a good idea to give it crunch! Thanks, Becky!
Becky Striepe
Thank YOU, Linda!
Cadry
Oh, this looks so hearty and filling! Great idea to add crackers for extra texture.
Becky Striepe
Thank you, Cadry!
Leah M | love me, feed me
That crunchy topping!!! Genius! I just want to cozy up with a big bowl of this comfort food!
Becky Striepe
Enjoy it, Leah!
Amy Katz from Veggies Save The Day
I can't wait to try these crackers since they're gluten free! Your idea reminds me of a Giada rigatoni recipe I used to make with crushed croutons.
I bet these crackers would be amazing with some Miyoko's cheese!
P.S. Your kid has great taste. :)
Becky Striepe
Ooh I bet they would be great with some fancy vegan cheese! I've been eating them some with Daiya Farmhouse Cheddar. A real treat!
Aimee | Wallflower Kitchen
Love how you used the crackers in this dish! I bet the texture is amaaaaazing. Looks so good :-)
Becky Striepe
Thank you!
Mary Ellen @ VNutrition
I just realized I didn't answer the question about how to use the Crunchmaster crackers! I would probably use it like you did and put it on all of my casseroles in place of breadcrumbs. I make them all winter so they'd come in handy!
Becky Striepe
Yum!
Mary Ellen @ VNutrition
This looks like the perfect cozy meal for a chilly night! Love the crackers you put on top - what a great idea!
Becky Striepe
Thank you, Mary Ellen! It's a nice, easy meal for sure.
Jenn
Tis the season for hearty pasta casseroles and I love that crunchy cracker topping. Wish I had this in my fridge right now ready to go in the oven! :)
Becky Striepe
Thank you, Jenn!
Sophia | Veggies Don't Bite
Love a good baked pasta dish! Those thick rigatonis are so good. I love them nice and al dente! Looks delicious!
Becky Striepe
Thank you!
Alisa @ Go Dairy Free
I was just saying how I need to make more casseroles and BAM, there's your recipe Becky. Love it!
Becky Striepe
Aw yay! Happy to help. :D
Mel | avirtualvegan.com
What a great dinner idea! It sound and looks delicious and I love the textures!
Becky Striepe
Thank you, Mel!
Nicole Dawson
What a great way to change up a bread crumb topping.
Becky Striepe
Thank you, Nicole!
Dianne
I love really seedy crackers – I bet these are delish! I would love to try them on top of a green bean casserole instead of crispy onions.
Becky Striepe
Ooh that is a great idea! Healthier, too!