Vegan Rigatoni Pie

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.

Ingredients

FOR THE MARINARA

FOR THE TOFU RICOTTA

FOR THE TOPPING

FOR THE RIGATONI PIE

Equipment

Instructions

Video

Notes