Dinner, Lunch

Plant-Based Meatballs with Rigatoni and Zucchini

  • Prep 15 mins
  • Total 1h 5 mins
  • Easy
  • Serves 4

TIP: Can use whole wheat rigatoni; add 5 minutes to your cooking time. Can change up vegetable; add some tomatoes or broccoli.


  • Contains Wheat

Tip: Allergy Advice

This dish contains the following allergens: Wheat

Cooking mode

Step-by-step instruction without your screen going to sleep


  • 1 box (16 ounces) rigatoni
  • 4 cups 4 cups unsalted vegetable stock
  • 1 tablespoon coconut oil
  • 1/2 teaspoon Kosher salt
  • 1 jar (6 1/2 ounces) sun-dried tomato pesto, reserved


  • 3 cups zucchini, cut in 1-inch pieces
  • 1 red bell pepper, cut in 1-inch pieces
  • 2 tablespoons coconut oil
  • 2 teaspoons chopped garlic
  • 1 1/2 teaspoons Kosher salt
  • 1/2 teaspoon ground black pepper


  • 16 frozen plant-based meatballs
  • 2 tablespoons coconut oil

TOPPINGS (optional)

  • Chopped fresh parsley
  • Chopped fresh basil
  • Shredded Parmesan cheese


  • Deluxe Reversible Rack (Both Layers)
  • Ninja® Multi-Purpose Pan or 8-inch round baking pan
  • Aluminum Foil
  • Step 1

    Place all Level 1 ingredients in the pot except the sun-dried tomato pesto, and stir until combined.

  • Step 2

    In a large bowl, add all Level 2 ingredients and toss until evenly coated. Place vegetables in the Multi-Purpose Pan. Place the bottom layer of the Deluxe Reversible Rack in the lower position, place the pan on the rack, then place the rack in the pot.

  • Step 3

    Slide the Deluxe Layer through the lower layer’s handles and cover with aluminum foil. Coat the plant-based meatballs with oil, then place on the Deluxe Layer.

  • Step 4

    Close the lid and move the slider to STEAMCRISP. Select STEAM & CRISP, set temperature to 385°F, and set time to 32 minutes. Press START/STOP to begin cooking (PrE will display for approx. 18 minutes as the unit steams, then timer will start counting down).

  • Step 5

    When cooking is complete, remove the rack with meatballs and pan. Add the sun-dried tomato pesto into the pot with the rigatoni and stir until well-combined.

  • Step 6

    Add the zucchini mixture to the pasta and stir the mixture a few times to disperse the vegetables. Pour the pasta mixture into a large bowl and top with meatballs. Garnish with chopped parsley, basil, and Parmesan cheese, if desired.