Baked Rigatoni was a staple at any family event for me growing up. It’s SO good, so easy to make, and is sure to satisfy anyone you serve it to. This is a really easy dish to veganize, so I can’t wait to share with you how to do it!

I partnered up with Milk & Eggs to bring you this amazing recipe.  You can order close to every ingredient needed here, and have them delivered straight to your door!  Milk & Eggs is a food delivery service that sends you farm fresh produce right to your door!  Heres a little more about this amazing company.

*Also make sure to check out my promo code for you guys at the end of this post!

Their produce goes fresh from farms to you. Fresher foods = better health!  Prices are always low because there is never any waste, inventory, middlemen, or complicated distribution centers.  You can order once or subscribe to get weekly or bi-weekly produce. Subscriptions can be updated, paused, or changed at anytime. And you save on the process of ordering, buying, and picking up groceries!  They also carry so many amazing vegan products, like different vegan milks, yogurt, cheeses, broths, pastas, jerky, dumplings, etc. on top of a huge selection of the most delicious produce!

Like really, who doesn’t want amazing vegan foods delivered right to their door?  Especially when you can make yummy recipes like this using their products!  Big thanks to Milk & Eggs for sending me the ingredients needed for this recipe, and a few others (which will be up soon, so stay tuned!).  Definitely go check them out if you are interested in getting some farm fresh produce and vegan products delivered to your door!  And you can check them out at

So for this, I’m doing it the easiest way possible by using all ready to cook with ingredients. Of course you could make your own vegan ricotta, use lentils or something else instead of a processed vegan beef product, make your own pasta sauce, and can easily make your own vegan cashew cheese / parmesan for the topping! But my whole approach to vegan cooking is showing people how easy it is, versus some recipes that require a million ingredients and all this time, effort, and let’s be honest… dishes. For this specific dish I used the Kite Hill Ricotta, Beyond Meat Beefy Crumbles, jarred Marinara sauce (Dave’s Gourmet I believe), and Miyokos Mozzarella, but use whatever your favorites are!

Also this whole recipe is gluten free except for the pasta, so you can EASILY swap the pasta for gluten free pasta & you’re good to go!

So you’ll want to start out by cooking your pasta in salted water until aldente. While thats cooking, add some olive oil in a skillet over medium heat with your vegan beef, minced garlic, dried oregano, salt, and pepper. Cook until warmed through and mildly browned.

Once the pasta is ready, drain it & add it back to the pot. Add in your beef (along with the oil in the pan), your ricotta cheese (start with less and add more until you reach your desired creaminess), and marinara sauce. Taste it & adjust the seasoning, wether its salt & pepper, more sauce, more ricotta, etc! Transfer to a baking dish with a bit of sauce brushed along the bottom & sides to prevent sticking / burning. Then you can top it off with your mozzarella cheese, and place under the broiler until browned! I recommend topping with vegan parmesan, fresh basil, and a little extra sauce when serving.

Super easy right?! You don’t even have to warm up the sauce or anything because you’ll be adding it to already warm ingredients & placing it in the oven. This dish is so great to make ahead and then just pop in the oven when you’re ready for dinner, or even if you’re making it to eat right away, it doesn’t take long to throw together!

I also love this recipe because I almost ALWAYS have every ingredient besides maybe the ricotta cheese in my house, so it’s not only easy, but usually cheap for me to throw together. As always, I love seeing your recreations of my dishes, so make sure to tag me in photos on Instagram @plvntfood or #plvntfood so I can like & share them! Love y’all with all of my cold heart.

This recipe is a super minimal effort meal, with maximum flavor results.  I really hope you guys enjoyed this recipe, and if you’re going to order the ingredients off Milk & Eggs, you can use my code PLVNTFOOD for $15 off any $35+ order!

Baked Rigatoni

Creamy Ricotta, Ground Beef, Hearty Marinara, & Fresh Mozzarella make the best easy, quick, baked pasta dish… and its 100% plant based! 

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Author PLVNTFOOD by Chef Brianna Gallo


  • 1 package vegan ground beef *I used beyond meat crumbles
  • 1-2 packages kite hill ricotta cheese *depending how much you like
  • 1 jar marinara sauce
  • 1 pound rigatoni
  • 1 package miyokos fresh mozzarella cheese
  • salt / pepper to taste
  • 3 tbsp olive oil
  • 1 tbsp minced garlic
  • 2 tsp dried oregano
  • *vegan parmesan / fresh basil / extra sauce for topping


  1. Boil your pasta according to package instructions.  

  2. Cook your ground beef in olive oil with minced garlic, dried oregano, salt & pepper until browned and cooked through.  Allow to cook for a few minutes after cooking. 

  3. Drain your pasta and add it back to the pot.  Add in your beef & the oil included with it, your ricotta cheese, and your marinara sauce to your desired ratios.

  4. Transfer to a baking dish and top with the fresh mozzarella cheese.  Place under the broiler until the cheese is melted and brown.  

  5. Top with fresh basil, parmesan, and extra sauce if desired. 

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