Vegan Rigatoni Pie

If you’re on the hunt for a show-stopping, crowd-pleasing vegan dish that’s as visually impressive as it is flavorful, look no further. Our Vegan Rigatoni Pie is a culinary masterpiece that will leave your guests in awe and your taste buds dancing with delight. With layers of tender rigatoni, a savory red sauce, and a creamy pesto ricotta filling, this dish is perfect for special occasions or when you simply want to indulge in a gourmet meal. So, roll up your sleeves, and let’s dive into the recipe that’s sure to become a new favorite.

How to Make

Vegan rigatoni pie consists of two sauces, a red sauce and a pesto ricotta sauce. After making those you can cook your noodles and assemble your pie. If you are short on time, do not worry there are several shortcuts that can be made as well.

For Red Sauce:

Begin by sautéing onions and garlic in extra-virgin olive oil until fragrant and translucent. Add in the plant-based mince, red pepper flakes, and salt. Once the mince is browned, add the tomato puree and simmer for 15 minutes.

For Pesto Ricotta Sauce:

In a blender, combine tofu, soaked cashews, wilted spinach, basil leaves, toasted pine nuts, lemon juice, nutritional yeast, garlic, black pepper, salt, and extra-virgin olive oil. Blend until smooth, adjusting to taste.

For Rigatoni Pie:

Boil the rigatoni until al dente, and drain. Preheat your oven to 400 degrees.

Assembly:

Using a piping bag, fill the rigatoni with the pesto ricotta sauce and place them standing up inside a greased 9-inch springform pan, creating a ring. Continue with a second ring of rigatoni without sauce, alternating until the pan is filled. Top with the red sauce, gently pressing it down, and finish with the remaining pesto ricotta sauce. Sprinkle plant-based mozzarella shreds on top and garnish with tomato slices. Bake and broil until golden and bubbly. Option to serve with additional sauce, basil, and parmesan. Enjoy your vegan rigatoni pie!

Modifications to save on time:

This show-stopping vegan rigatoni pie is quite time-consuming to make. If you are short on time or patience consider implementing these modifications which can save you up to 50 minutes! Or check out my other pasta recipes here.

Store-bought red sauce:

In the interest of saving precious minutes, consider replacing the homemade red sauce with a high-quality, store-bought alternative. Select a smooth-textured sauce that can easily penetrate the rigatoni for your vegan rigatoni pie. This simple substitution alone will trim approximately 30 minutes from your preparation.

Store-bought pesto: 

Speed up your prep by purchasing pre-made pesto from your local store. Use 1/2 cup of the store-bought pesto and blend it with tofu and cashews to create a quick pesto ricotta sauce. This clever shortcut can trim nearly 10 minutes off your cooking time.

Skip the pipping: 

To streamline the assembly process, place all the rigatoni in the pan standing upright without pipping any noodles with the pesto ricotta sauce. Instead, pour 2 cups of the red sauce over the rigatoni and allow it to soak in. Then, spread the pesto ricotta sauce and mozzarella on top. This time-saving adjustment will cut approximately 10 minutes from the preparation without sacrificing any of the flavors when making your vegan rigatoni pie.

Conclusion:

The Vegan Rigatoni Pie is a labor of love that results in a dish that’s not only visually stunning but also incredibly tasty. With layers of rich flavors and satisfying textures, it’s a recipe that’s sure to impress even the most discerning palates. Whether you’re serving it at a special gathering or indulging in a comforting weeknight dinner, this vegan masterpiece is a culinary delight that will have everyone asking for seconds. Enjoy this impressive dish and bon appétit!

Vegan Rigatoni Pie

Recipe by Dakota OvdanCourse: Dinner, EntreeDifficulty: Medium

Servings

6

servings

Prep time

45

minutes

Total time

2

hours 

The Vegan Rigatoni Pie combines a visual spectacle with exceptional taste. Its layers boast a symphony of rich, harmonious flavors and delightful textures. This recipe is a guaranteed crowd-pleaser, designed to captivate even the most discerning palates.

Ingredients

• For Rigatoni Pie:

• 16 oz dried rigatoni

• 1-2 tbsp of dairy-free butter

• Tomatoes, for garnish

• Basil, for garnish

• 1 cup of plant-based mozzarella shreds

• For Red sauce:

• 1 28oz can of tomato puree

• 6 cloves of garlic, finely chopped

• 1/2 of a medium-sized onion, finely chopped

• 2 tbsp of extra-virgin olive oil

• 1 12-16 oz package of plant-based mince

• 1/4 tsp of red pepper flakes

• Salt, to taste

• For Pesto Ricotta Sauce

• 1 block of firm tofu

• 1/2 cup of raw cashews

• 1/2 cup of toasted pine nuts

• 2 tbsp of lemon juice, roughly 1 lemon

• 2 medium-sized cloves of garlic

• 2 tbsp of nutritional yeast

• 1 cup of basil leaves

• 3 cups of raw spinach

• 1 tsp of salt

• 1/8 tsp of black pepper

• 1 tsp of extra virgin olive oil

Directions

• For Red Sauce
• Heat the extra-virgin olive oil in a large pan over medium heat.
• Add the finely chopped onion and sauté until it becomes semi-translucent (about 2-3 minutes).
• Add the finely chopped garlic, red pepper flakes, and salt to taste. Sauté until the garlic becomes fragrant (about 30-60 seconds).
• Add the plant-based mince and brown it, breaking it up into fine chunks.
• Pour in the tomato puree, and add a splash of water to the can to extract any remaining puree. Stir well. Option to add water a couple of tablespoons at a time until you reach the desired sauce consistency.
• Simmer for 15 minutes, then set aside.
• For Pesto Ricotta Sauce:
• Soak the raw cashews in hot water for 10 minutes.
• Heat the extra-virgin olive oil in a pan over medium-low heat.
• Add the spinach and basil, cover, and let it wilt. Drain off excess water.
• Add ingredients to blender: Drain and press the tofu, and add it to the blender. Drain the soaked cashews and add them to the blender. Add the remaining ingredients to the blender: wilted spinach and basil, toasted pine nuts, garlic, lemon juice, nutritional yeast, black pepper, and salt.
• Blend until smooth, adjusting to taste.
• For Rigatoni Pie:
• Grease a 9-inch springform pan and place it on a rimmed baking sheet.
• Boil the rigatoni in a pot of salted water until it’s al dente. Do not add oil to the water or pasta. Drain the noodles and set them aside.
• Preheat the oven to 400 degrees.
• Assembly:
• Fill a piping bag with the pesto ricotta sauce. Pipe rigatoni noodles one at a time and place them inside the springform pan, standing up and along the edge of the pan to make a ring.
• Once the outer ring is finished, put the piping bag aside and complete a second ring of rigatoni noodles with no sauce. Alternate making rings of rigatoni with pesto ricotta sauce and no sauce until the pan is filled.
• Spread 1 1/2 cups of your red sauce on top, gently press the sauce down with a large spoon, and tap the pan on the counter to help the sauce work its way into the bare noodles.
• Take the remaining pesto ricotta sauce and spread it on top of the sauce.
• Add 1 cup of plant-based mozzarella shreds on top. Optionally, slice a tomato and add it on top for garnish. Brush tomato tops with extra-virgin olive oil.
• Cover the pan with aluminum foil and place it and the rimmed baking sheet in the preheated oven.
• Bake for 30 minutes, then remove the aluminum foil and bake for an additional 10 minutes. Broil for two to five minutes until the cheese is bubbly and golden.
• Let the rigatoni pie sit for 30 minutes before removing the sides of the springform pan. The longer it cools, the more stable the pie will be. Option to serve with fresh basil, plant-based parmesan, and the remaining red sauce on the side. Enjoy your Vegan Rigatoni Pie!

Notes & Shortcuts

• Store-Bought Pesto: Save time by using 1/2 cup of store-bought pesto, blended with a block of tofu and 1/2 cup of cashews to create the pesto ricotta sauce. This simple shortcut trims nearly 10 minutes from your cooking time.
• Store-Bought Red Sauce: Opt for a high-quality, smooth-textured store-bought red sauce, saving you around 30 minutes.
• Skip Piping: Speed up assembly by placing rigatoni in the pan standing upright without individually piping with pesto ricotta sauce. Pour 2 cups of red sauce over the rigatoni, allowing it to soak in, then spread pesto ricotta sauce and mozzarella on top. This adjustment shaves about 10 minutes off the preparation.
• If you make your red sauce thick and chunky it will have a hard time sinking into the noodles.