Vegan Rigatoni Pie
This Vegan Rigatoni Pie is a SHOWSTOPPER! Rigatoni is layered in a springform pan with tofu ricotta, homemade marinara and a cheesy vegan topping.
Equipment
Ingredients
FOR THE MARINARA
- 2 tablespoons olive oil
- 3 cloves garlic finely diced
- 1 yellow onion finely diced
- 1 carrot finely diced
- 2 teaspoons dried oregano
- 2 teaspoons dried parsley
- 2 teaspoons dried basil
- red pepper flakes optional, to taste
- salt & pepper to taste
- 1 28-ounce can crushed tomatoes
- 2 tablespoons tomato paste
- 1/2 cup water
FOR THE TOFU RICOTTA
- 14 ounces extra firm tofu drained & pressed
- 1 lemon juiced
- 4 tablespoons vegan parmesan
- 2 cloves garlic
- 1 tablespoon olive oil
- 1/4 cup pine nuts
- 2 large handfuls fresh basil
- salt & pepper to taste
FOR THE TOPPING
- 4 tablespoons vegan cream cheese
- 4 tablespoons non-dairy creamer unsweetened, or non-dairy milk
- vegan parmesan optional
FOR THE RIGATONI PIE
- 1 pound paccheri pasta or rigatoni
- olive oil
- fresh basil & parsley
- marinara* optional
Instructions
- To make the sauce, heat the olive oil in a stock pot over medium heat. Add the garlic, onion, carrot, oregano, parsley, basil, red pepper flakes, salt & pepper. Cook down for 5 minutes, or until the veggies are tender. Add the crushed tomatoes, tomato paste and water to the pot and stir to combine. Lower heat and simmer for 30 minutes.
- While the sauce is cooking, prep everything else. For the tofu ricotta, add everything to a food processor and blend until combined. Taste and adjust seasonings as needed. Set aside.
- For the topping, combine the cream cheese and creamer to a bowl. Stir until combined. Keep the vegan parmesan separated. Set aside.
- Bring a pot of water to a boil. Add the pasta and cook until al dente - be sure not to over cook. Drain and rinse with cold water. Place on a baking sheet and drizzle with olive oil so the pasta doesn't stick.
- Preheat the oven to 375 degrees and place a 9" springform pan on a baking sheet. Oil the springform pan.
- Add 1/2 cup of marinara to the bottom of the pan. One by one, place the pasta in the pan so each piece is standing straight up and they are pretty tightly packed. Spread the ricotta mixture** over the pasta, gently pressing it down into the crevices. Next, add the rest of the marinara and spread to the edges. Add a sprinkle of vegan parmesan (if using) and finally spread out the cream cheese topping. Cover with foil and place in the oven for 30 minutes. Remove the foil and cook for 10 more minutes. If you like a crispier topping, you can also cook it under the broiler for an additional few minutes.
- Remove from the oven and allow to rest for at least 15 minutes. Place on a serving platter*** and remove the outside rim of the springform pan. Top with fresh herbs, cut into slices and serve.
Video
Notes
*Once this is baked it isn't OVERLY saucy. I really like the light sauce, and earthy tofu ricotta flavor combo. But, if you want this to be saucier, then I would just have a jar of pre-made marinara on the side to serve warm with the finished product.
**If you have the time, and want to be fancier, you can also pipe the ricotta mixture into each piece of pasta and then place them in the pan. I just kept it simple and spread it out. Either way, be sure that the pasta is sticking straight up and is packed in pretty tight.
***I kept the bottom plate of the spring form pan on the platter. You can try sliding the whole thing off, but I don't think that's necessary.
Inspired by Olive & Mango.
Nutrition
Calories: 434kcal | Carbohydrates: 58g | Protein: 17g | Fat: 16g