Cheesy Baked Red-Wine and Basil Rigatoni + Spinach and Zucchini. The perfect meatless meal the whole family will love!

Cheesy Baked Red Wine and Basil Rigatoni

  • Author: Erin
  • Yield: Approx. 8 servings
  • Category: Dinner
  • Cuisine: Italian


Cheesy Baked Red-Wine and Basil Rigatoni is a great family dinner (with hidden veggies) that everyone will enjoy! Perfect for meatless Monday!



  • 12 oz rigatoni noodles
  • 10oz frozen spinach
  • 28oz can crushed tomatoes
  • 1 Tablespoon finely chopped garlic (2 large cloves)
  • 1/3 cup fresh basil, chopped
  • 1/2 Teaspoon ground oregano
  • 1/4 cup dry red wine
  • 1 Tablespoon olive oil
  • 1 small-medium zucchini, cut into 1/2 inch slices and then quartered
  • 8oz ricotta cheese
  • 1/2 cup grated parmesan cheese
  • 23 cups grated mozzarella cheese
  • 1 Teaspoon kosher salt


  1. Cook rigatoni according to package instruction, but ensure the noodles are cooked al dente or even a little less (they will continue to cook a little in the oven).
  2. Drain and drizzle with a little olive oil; set aside.
  3. In large sauce pan or skillet, heat up frozen spinach according to package instructions and then drain as much water as you can.
  4. Add crushed tomatoes, garlic, basil, oregano, wine, olive oil and zucchini; mix well and bring to a slight simmer.
  5. Reduce heat and add ricotta cheese and mix.
  6. Then add 1/2 cup mozzarella cheese and the parmesan cheese; mix,
  7. In large casserole dish (spray with a non-stick) add pasta and then cover with pasta sauce.
  8. Slowly and carefully mix together.
  9. Cover with extra 1 1/2-2 cups of mozzarella cheese and even any additional parmesan cheese you have – depending upon how cheesy you want the top to be.
  10. Bake at 350 for 30 minutes or until it bubbling and cheese is fully melted.