Baked Rigatoni

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Ingredients

Tomato Sauce

  • 28
    oz crushed tomatoes
  • 1
    T Tomato paste
  • 1
    small white onion
    diced
  • 4
    cloves Garlic
  • 1/2 - 1
    tsp Kosher salt
  • 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
  • 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)
  • 2
    cracks Black pepper
  • 1/8
    tsp Nutmeg
    freshly grated (optional)

Pasta

  • 228
    g dried rigatoni or other lined tube-shaped pasta

Instructions

1
-Add olive oil to large, pot or dutch oven, on medium-high. Add chopped sausage & cook until browned- about 3-4 min. Remove sausage pieces from pan, place in bowl & set aside -Add onions to hot pan & cook for 1 min, then add in garlic & red chili flakes.
2
-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 min
3
-While sauce is cooking, boil water for pasta. Once it comes to rolling boil, aggressively add salt- I’m talking 2 big pinches of salt,(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 wi
4
-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.
5
-Reserve 2 cups pasta water, drain rest w/ strainer. Add pasta water to simmering tomato sauce & let cook couple min- starch in your pasta water will help to thicken sauce. Add salt or pepper if needed, remove from heat. -In separate saucepan on med-high
6
-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. -Add cheese, salt and pepper to taste, then nutmeg (if using)- whisk until cheese is melted
7
-Add ladle full of sauce to bottom of baking dish, then add drained pasta into remaining sauce in pot. Mix well, then transfer to the baking dish. -Pour béchamel over the top of the pasta and place on the center rack of the oven to bake for 18-22 minutes
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-Add olive oil to large, pot or dutch oven, on medium-high. Add chopped sausage & cook until browned- about 3-4 min. Remove sausage pieces from pan, place in bowl & set aside -Add onions to hot pan & cook for 1 min, then add in garlic & red chili flakes.