Vegan Rigatoni Pie



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  • The recipe is for a 9-inch springform pan or three 5-inch mini cake pans.
  • Vegan Rigatoni Pie
  • Sauce:
  • 4 cloves garlic, minced
  • 1/2 tsp crushed red pepper flakes
  • 3 cups marinara sauce
  • 8 oz white mushrooms, chopped finely
  • Pasta:
  • 16 oz dry rigatoni pasta
  • 2/3 cup vegan Parmesan
  • 16 oz vegan mozzarella
  • Fresh basil, to garnish .


  1. Sauté the garlic over medium-low heat for a few minutes (either in water or olive oil) until fragrant, then add in red pepper flakes and mushrooms, sautéing for another couple minutes.
  2. Pour in marinara sauce and heat until sauce begins to bubble.
  3. Cook pasta according to package instructions, and drain, then toss with the parmesan cheese.
  4. Preheat oven to 400 F, and put the pan onto a baking sheet (to catch drips), and stand the rigatoni on their ends in the prepared cake pan until it is completely filled (you want it to be tight).
  5. Pour the sauce over the noodles, spreading until the top is even, then bake for 15 minutes.
  6. Remove from oven, sprinkle mozzarella cheese over surface, and return to oven for another 15 minutes, until browned and bubbly.
  7. Cool for a few minutes before removing from pan.




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