Cheezy Baked Rigatoni with Kale & Walnut Parmesan


This dish is perfect for my lazy days.

Cheap jar of sauce from Trader Joe’s, a little Daiya and whatever green veggies you want to toss in, and this meal is pretty much done. It holds up well even after a few days and rivals any actual cheese baked ziti or rigatoni I have had in my life.

1 lb rigatoni, cooked

1 25 oz jar organic basil marinara sauce

2 cups chopped lacinato kale

2 oz Daiya cheese wedges, sliced thin

3 tbsp fresh parsley, minced

2 cloves garlic minced

1/2 tsp black pepper

WALNUT PARMESAN (makes 1 1/2 cups)

1 cup raw organic walnuts

3/4 cup whole wheat organic breadcrumbs

1/2 cup nutritional yeast

1 tsp olive oil

1/2 tsp sea salt

  • Preheat oven to 350 degrees
  • Mix together pasta, marinara, kale, parsley, garlic and pepper
  • Pour into casserole dish and top with slices of Daiya
  • Bake at 350 degrees for 25 minutes
  • While it bakes, pulse all ingredients for walnut parmesan in food processor for 1 minute
  • When rigatoni has baked for 25 minutes, top with 1/2 cup of walnut parmesan and then cook for 10 more minutes




About Lisa

*Lisa is the founder and personal chef of The Vegan Pact and blogger at Her passion for vegan food is shown through her daily recipe blog, private meal deliveries and cooking classes in the Boston area.

One response »

  1. Pingback: Spinach, Pistachio & Cranberry Quesadillas « The Vegan Pact

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