Ingredients
Dry
- 32 oz Rigatoni pasta (uncooked)
- 1 Tbsp Salt (for boiling water)
- 1 tsp Garlic powder
- 1 Tbsp Italian seasoning
Other
- 0.5 cup Fresh basil (torn, for garnish)
Wet
- 2 Tbsp Olive oil (for tossing pasta and greasing pans)
- 48 oz Marinara sauce (divided among tiers)
- 24 oz Vegan ricotta cheese (almond, cashew, or tofu based)
- 16 oz Vegan mozzarella shreds (divided among tiers)
Method
- 1. Preheat oven to 400°F (200°C). Generously grease three springform pans (9-inch, 7-inch, and 5-inch) with olive oil.
- 2. Boil the rigatoni in heavily salted water for 2 minutes less than the package instructions (it should be slightly under al dente so it stands up but finishes cooking in the oven). Drain and toss with olive oil to prevent sticking.
- 3. In a medium bowl, mix the vegan ricotta with garlic powder and Italian seasoning. Transfer the mixture to a large piping bag or a ziplock bag with the corner snipped off.
- 4. Stand the rigatoni upright, packing them very tightly into a single layer in each of the three prepared springform pans. The tighter they are packed, the better the structure will hold.
- 5. Carefully pipe the vegan ricotta mixture into the holes of the rigatoni in all three pans, filling them about halfway down.
- 6. Pour marinara sauce over the top of the pasta in each pan, spreading it evenly so it seeps into the gaps and covers the top of the noodles.
- 7. Top each tier generously with vegan mozzarella shreds.
- 8. Place the pans on baking sheets (to catch any drips) and bake for 30-40 minutes, until the cheese is melted, bubbly, and slightly golden. Let the pans cool for at least 15-20 minutes to allow the pasta to set before un-molding.
- 9. Carefully run a knife around the edges and remove the springform rings. Using large, wide spatulas, gently lift and stack the 7-inch tier onto the center of the 9-inch tier, then place the 5-inch tier on top.
- 10. Garnish the tiers with fresh torn basil leaves. Serve by slicing into wedges like a cake!
Chef's notes
You will need three springform pans (9-inch, 7-inch, and 5-inch) to create the tiered wedding cake effect. Ensure the pasta is packed very tightly so the structure holds when un-molded. If you don't have three pans, you can bake them sequentially in the same pan by washing and re-greasing it between batches.