E-Editions Solstice Green Solstice Green
Healthy Eating
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Recipe: 2 tablespoon olive oil/½ pound vegetarian soy crumbles/4 cloves garlic, minced/½ an onion, finely diced/pinch crushed red pepper flakes/ sea salt and pepper, to taste/1 (28 ounce) can whole peeled tomatoes/1 pound rigatoni pasta/2 tablespoons freshly grated Parmesan cheese (non dairy optional)/2 cups mozzarella, shredded (non dairy optional). Preheat oven to 400 degrees F. Heat olive oil in a large skillet over medium-high heat. Add the soy crumbles and diced onion. Cook about 5 minutes. Add garlic, crushed red pepper, salt and pepper. Sauté for another minute. Add can of tomatoes, crushing the tomatoes with your hands. Simmer on medium heat, stirring occasionally, 20 minutes. Cook pasta until it’s slightly undercooked. Drain and set aside. Lightly oil a 9-inch springform pan. Spread a thin layer of sauce of the bottom of the pan, then tightly pack the rigatoni in the pan, standing the pasta on its ends. Pour the sauce over the pasta. Sprinkle the top evenly with mozzarella and Parmesan cheese. Bake about 30 minutes, until cheese is browned and bubbly. Top with fresh basil, if desired. Let sit 15 minutes before serving.