lasagna, but make it rigatoni

I love lasagna, but for all the time and effort, my money is on Baked Rigatoni. Of course, making baked rigatoni is not a total lasagna replacement ( I mean, those saucy layers..), but this is typically enough to scratch my lasagna itch.

Not totally traditional, this recipe has savory tomato sauce and creamy parmesan and mozzarella béchamel instead of just shredded mozzarella (which I haven’t found a satisfyingly melting vegan version of yet). I prefer to use vegan Italian sausage in the sauce ( hot or sweet), but if you’d rather, this recipe would be great with some sautéed mushrooms, lentils, roasted veggies or TVP.

INGREDIENTS:

Tomato Sauce

• ( 1 ) 28oz. can of crushed tomatoes ( I prefer San Marzano)

• 1 T tomato paste

• 1 small white onion (finely diced)

• 2 C (16 oz) pasta water

• 4 cloves garlic

• 3 T olive oil

• 1/2- 1 tsp. kosher salt + more for salting pasta water ( prefer Diamond which is less salty than most salts )

• 1/8 - 1/4 tsp. pepper

• 2 tsp. dried oregano

• 1 tsp. garlic powder

• 1 tsp. poultry seasoning (no salt added or adjust the rest of the salt in the recipe)

• 1 tsp. dried parsley or 2 T + 1 tsp. fresh

• 1 C vegan sausage (can sub with TVP or lentils)

• 1 tsp. bouillon ( I prefer Better than Bouillon No Beef or No Chicken)

• 1/4 tsp. red chili pepper flakes (optional)

Cheesy Béchamel

• 2 T vegan butter

• 2 T flour

• 3/4 -1 C cashew milk (or your favorite plant milk)

• 1/ 2 C vegan parmesan

• 1/2 C shredded mozzarella

• 1- 2 tsp. kosher salt (I prefer Diamond, may want to use less if using table salt or Morton’s)

• Few cracks of black pepper

• 1/8 tsp. freshly grated nutmeg (optional)

Pasta

• 228 g (about 3 C) dried rigatoni or other lined tube-shaped pasta

You Will Also Need

• More grated vegan Parmesan (to sprinkle on top)

• Ceramic baking pan (8 1/2” x 6” ) if you like to live on the edge like me and fill a pan to the limit- if not, or 10 1/2” x 8” ) *Clear glass might adjust your cooking time*

| Prep |

• Finely chop onions and garlic for sautéing

• Chop vegan sausage

• Grate/shred/microplane cheese

Preheat oven to 450°

DIRECTIONS:

1. Add olive oil to a large, heavy-bottom pot or dutch oven and set to medium-high. Add chopped sausage and cook until browned- about 3-4 minutes. Remove sausage pieces from pan and place in a bowl or plate and set aside.

2. Add the onions to the hot pan and cook for about 1 minute, then add in garlic and red chili flakes. Sprinkle in a pinch of salt (err on the side of caution- you’ll be using salted pasta water later) and pepper- continue to cook until onions and garlic are translucent and slightly golden- watch the heat so the garlic doesn’t burn.

3. Add tomato paste and let it cook through- about 2 minutes.

4. Pour in tomatoes, then add bouillon, poultry seasoning, oregano, and parsley (2 tablespoons if using fresh- reserve 1 tablespoon for sprinkling on top)- let the sauce come to a bubble, then reduce heat down to low/medium-low and let simmer for 20-30 minutes.

5. While sauce is cooking, boil water for pasta. Once it has come to a rolling boil, aggressively add salt- I’m talking two big pinches of salt, here ( about 1 or 2 tablespoons depending on what type of salt you are using). I know, if you’re not used to doing this, it will seem like too much- but trust me, you want your water to be really salty (like the sea) so that every bite of pasta is well seasoned and delicious.

6. Cook the pasta until just before it hits al dente - JUST BEFORE AL DENTE. Seriously. I’m screaming at you because if you overcook your pasta now, it will be completely mushy by the time you finish baking it in the oven and that…well, that would be sad. Al dente pasta is firm (has a bite to it), so you want your pasta to almost be edible, but not quite.

7. Reserve two cups of pasta water, then drain out the rest with a strainer. Add pasta water to your simmering tomato sauce and let it cook another couple of minutes- the starch in your pasta water will help to slightly thicken the sauce. Check for seasoning and salt or pepper if needed, then remove from heat.

8. In a separate small saucepan set to medium-high heat, add in the butter to melt. Once melted, add the flour and whisk with the butter until a paste (a roux ) forms. Keep mixing until it starts to smell nutty, but before it browns- about 1 minute.

9. Add 3/4 cup of milk to the roux and continue to whisk until the mixture thickens and is smooth. Add more milk if the sauce gets too thick and continue to whisk.

10. Add cheese, salt and pepper to taste, then nutmeg (if using)- whisk until cheese is melted and the sauce is thickened.

11. Remove béchamel from heat when thickened, but pourable.

12. Add a ladle full of sauce to the bottom of your baking dish, then add drained pasta into the remaining sauce in the pot. Mix well, then transfer to the baking dish.

13. Pour béchamel over the top of the pasta and place on the center rack of the oven to bake for 18-22 minutes or until the top is golden and bubbly.

14. Remove from oven and sprinkle top with fresh or dried parsley. Let cool for 10 minutes, then serve.

I like to eat this with a simple salad and some crusty bread. Oh, and don’t forget the wine.

Hope you give this recipe a try and like. Thanks for spending some time…

xx Debbie xx