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This list of my favorite plant-based Fall family recipes will keep your family well fed this season with minimal work and time in the kitchen for you.

Dairy-Free Three Cheese Rigatoni


  • 1 pound package of rigatoni
  • 1 package Kite Hill Ricotta
  • 3/4 cup Go Veggie! Grated Parmesan cheese (plus more for serving)
  • 1 package Follow Your Heart Shredded Parmesan cheese
  • 2 28 ounce cans of your favorite marinara sauce


  1. Preheat oven to 350 degrees.
  2. Pour 1/4 cup of marinara sauce in a casserole dish and spread it out to coat the bottom of the dish.
  3. Cook rigatoni according to package directions. Drain and toss with 1 1/2 cups of the sauce (until coated nicely).
  4. Begin layering the rigatoni into the dish as follows: 1/3 of the pasta followed by 1/3 of each of the ricotta and shredded cheese, and 1/4 cup of the grated cheese.
  5. Pour about 1/3 of a cup of sauce on top of the cheeses and spread it to cover the cheeses. Continue to layer the ingredients in the same order 2 more times, reserving a bit of shredded cheese for the top.
  6. Top with additional sauce and sprinkle any remaining shredded Parmesan cheese on top.
  7. Bake for 30 minutes. Allow to sit for about 10 minutes before serving.
  8. Serve with additional marinara sauce and grated Parmesan cheese.