Vegan Baked Rigatoni

I have the best, comfort pasta for your today. Rigatoni pasta baked in a creamy and flavorful tomato sauce with vegan sour cream and fresh herbs. Topped with vegan cheese. Simple to make and beyond delicious. Can you feel "La Dolce Vita" over here? 

The Recipe

Vegan baked rigatoni

Ingredients

13.2 ounces / 375 g rigatoni pasta

4 ounces / 114 g small whole grain penne

28 ounce / 794 g crushed tomato sauce 

2 garlic cloves, grated

8 tablespoons vegan sour cream

salt and pepper to taste

2 tablespoons fresh herbs, chopped (e.g. rosemary, basil, thyme, oregano, sage)

2 tablespoons vegan parmesan cheese

1/4 cup / 45 g vegan mozzarella cheese

Instructions

1. Preheat oven to 410 °F / 210 °C. 

2. In a bowl mix tomato sauce, garlic, sour cream, herbs, salt and pepper. 

3. Lightly grease an 8-inch (20 cm) baking pan with olive oil. Cover the bottom with a little bit of the tomato sauce. Place the rigatoni so that they are upright, from outside to inside. Close the gaps with the small penne. Pour the tomato sauce over and into the rigatoni. Sprinkle with vegan parmesan and mozzarella cheese.

4. Bake for about 45-60 minutes, until the pasta is soft. Let rest for a few minutes, before you remove the pan. ENJOY!