Rigatoni pie, veganized by using mushrooms in place of ground beef and plant-based cheese. This is a glorious pasta dish of gooey cheese and crispy edges— comfort food at its finest.
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, cooking for another 2 minutes.
Pour in marinara sauce and heat until sauce begins to bubble.
Cook pasta according to package instructions, and drain, then toss with the parmesan cheese.
Preheat oven to 400 F, and put the pan onto a baking sheet (to catch drips), and stand the rigatoni on their ends in a 9-inch springform pan until it is completely filled (you want it to be tight).
Pour the sauce over the noodles, spreading until the top is even. Bake for 15 minutes.
Remove from oven, sprinkle mozzarella cheese over surface, and return to oven for another 15 minutes, until browned and bubbly.
Cool for a few minutes before removing from pan. Serve topped with additional cheese and basil.
Servings 0
