By This Savory Vegan
Make the tofu ricotta. Combine extra firm tofu, vegan parm, lemon juice, olive oil, salt, pine nuts & basil in a food processor.
Cook the pasta. Use 1 pound of rigatoni or paccheri. Rinse with cool water and spread on a baking sheet.
Assemble. Add marinara to the bottom of a springform pan. Place cooked pasta tightly in the pan.
Assemble. Spread tofu ricotta, more marinara, and my cheesy vegan topping over the pasta. Cover and bake.
Cool. Remove from the oven and cool for 15 minutes.
Reveal. Remove the outside of the springform pan. And, Ta-Da...
Serve. Slice like a pie and serve.