Everyone knows that Mother’s Day is all about showing your mom how much appreciation you have for her.
Sure, you could get her a massage or take her out to lunch, but to be honest, that’s basic as fuck and we know you’re better than that.
Show your mom you really care by making her our Rigatoni Pie with Spicy Pomodoro Sauce.
I mean, nothing says I love and appreciate you quite like a big plate of carbs and cheesy goodness.
Growing up, my mom made pasta (specifically spaghetti with meat sauce) at least once a week.
My sisters and I loved my mom’s spaghetti so much. When we moved out on our own, it was the first recipe I learned to make. Since then, my love for cooking has truly turned into a passion.
Now, I don’t really know if my mom actually likes spaghetti, but I imagine she made it so often because she likes spaghetti, ya know? Then again, maybe she only made it so often because she knew how much we loved it?
Maybe I’ll never know.
What I do know is that our vegan rigatoni pie is the perfect Mother’s Day recipe. Aside from the fact that our plant-based version is damn delicious, it’s also pretty to look at! I mean, who else do you that’s made pasta pie for, like…anyone?
We hope you guys love our recipe for vegan rigatoni pie as much as we do! If you try making it, take a picture and tag us on Instagram at @Eat_Figs_Not_Pigs. We absolutely love seeing all your recreations! Til next time, guys!
- 1 - 16 oz package Rigatoni noodles
- 1 cup TVP (textured vegetable protein)
- 1 cup boiling water
- Olive oil
- 1 heaping cup white onion, minced
- ¼ cup loosely packed flat leaf parsley, minced
- ¼ cup loosely packed fresh basil, minced
- 2 TBS fresh oregano, minced
- 2 TBS fresh rosemary minced
- 2 tsp red pepper flakes (you can add more or less depending on your preference)
- ½ tsp Italian seasoning, optional
- 4-5 cloves fresh garlic, minced
- 1 - 28 oz can San Marzano tomatoes, crushed by hand
- 1 - 6 oz can tomato paste
- ¾ cup full fat coconut milk
- 1-2 TBS white granulated sugar, starting with ½ tablespoon at a time (I only add the sugar to cut some of the acidity of the tomatoes. After each ½ tablespoon added, taste the sauce and continue to add as needed. If you like the acidity, then just omit the sugar)
- 1 tsp fresh ground black pepper
- ½ tsp pink Himalayan salt
- 2 ‘Not Beef’ Bouillon cubes
- 4 oz vegan parmesan cheese (we use Follow Your Heart brand)
- 2 cups vegan mozzarella (we use Daiya)
- Preheat oven to 400 degree F
- Boil Rigatoni noodles in a large pot of salted water according to package directions. Drain and toss in about a teaspoon of olive oil to avoid the noodles sticking together. Set aside
- To rehydrate the TVP, add 1 cup boiling water to a bowl with 1 cup TVP. Mix to combine. Set aside to rehydrate, about 10-15 minutes
- While your TVP is rehydrating, start on the spicy pomodoro sauce
- In a saucepan on medium high heat, add 1-2 tablespoons of olive oil
- Once the oil is hot, saute onion, parsley, basil, oregano, rosemary, garlic, and red pepper flakes for about 6-8 minutes, or until onions are slightly translucent and fragrant
- Add crushed tomatoes, tomato sauce, tomato paste, coconut milk, Italian seasoning, bouillon cubes, salt, pepper, and sugar (adding ½ tablespoon at a time). Mix to combine all the ingredients. Add TVP, mixing to combine.
- Turn heat to a high and bring sauce to a boil.
- Reduce heat to low and simmer for 30-40 minutes, stirring and tasting occasionally
- While your sauce is simmering, lightly coat a 12" spring form pan with olive oil
- Begin lining the outer part of the pan with rigatoni noodles, working your way into the middle
- Once the entire spring form pan is lined with noodles, pour about half the sauce over the noodles. Gently tap the pan against your counter top to ensure sauce gets into majority of the rigatoni
- Add half of your vegan parmesan cheese, then the rest of your sauce
- Top with 2 cups vegan mozarella
- Bake for 20-25 minutes
- Last, turn your broiler to high and broil rigatoni pie for about 2-4 minutes, or until the cheese begins to bubble and brown (check constantly. I accidentally burned ours, but it was still delicious!)
- Remove from oven and set aside to cool for at least 20 minutes
- Once cool enough to handle, remove spring from the pan
- Serve sliced and garnished with minced flat leaf parsley