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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cheesy Mushroom Rigatoni Pie
 Categories: Dinner pies, Italian
      Yield: 10 Servings
 
      3 tb Extra virgin olive oil
      2    Vegan Italian sausages
           - (184 g); cut into chunks
      2    Shallots (80 g);
           - rough chopped
      2 lb Mushrooms;
           - cleaned & rough chopped
      1 tb Rosemary; just green parts
      3 cl Garlic; peeled & crushed
      2 ts Sea salt
      2 ts Black pepper
    1/4 c  Red wine
      5 tb Vegan butter
    1/4 c  All purpose flour
      2 c  Plant milk
      2 c  Vegan mozzarella cheese
      1 lb Rigatoni
      2 c  Vegan ricotta
      2 tb Vegan parmesan; grated
    1/4 c  Italian parsley; choppeed
      2    Yukon gold potatoes
           - (300 g); thinly sliced
 
  Preparation time: 45 minutes
  Cooking time: 45 minutes
  
  Preheat your oven to 450?F. Prepare your 9" springform pan by lining
  both the bottom and the sides of the pan with parchment paper. I
  smeared a little vegan butter to both so the parchment paper would
  stick. Make sure the parchment paper along the sides is at least 1"
  taller than the pan.
  
  Add extra virgin olive oil to a large skillet over medium-high heat.
  When the oil begins to shimmer (about 1 minute), add the Italian
  sausage. Cook until all sides are entirely browned. Remove the
  Italian sausage and set aside.
  
  To the same pan, add a little more oil, followed by shallots,
  mushrooms, and rosemary. Let the mushrooms cook, unbothered, for
  about 3 minutes, before sprinkling with salt and pepper. Then, add
  the garlic. Toss the contents of the pan and allow the mushrooms to
  cook for another 3 minutes. Deglaze with red wine, using a wooden
  spoon to scrape up any brown bits. Reduce to medium heat and continue
  cooking until the wine has almost completely reduced, about 5 to 7
  minutes. Place your mushroom mixture, together with the browned
  sausage, into a food processor. Pulse about 10 to 12 times, until you
  achieve a pebble-like consistency.
  
  To a large and deep pan over medium-low heat, add the vegan butter.
  Once it has melted (about 1 minute), add the flour. Using a wooden
  spoon, stir it until it turns into a yellow paste. Then, pour in
  plant milk while using a whisk to stir it in. Doing so will evenly
  incorporate the roux so that you don't get a lumpy cream sauce. Once
  your roux is completely incorporated, continue stirring until the
  mixture starts to bubble, about 30 seconds. Then, add the vegan
  cheese. Incorporate into the sauce until it's smooth and creamy.
  Remove from heat.
  
  Cook pasta in a large pot of boiling water, seasoned with salt. Cook
  for approximately 30% of the cook time provided for on the package.
  Drain pasta and set aside for pie assembly. Do not toss in oil, if
  that's your normal MO. Doing so will make it harder to keep the
  rigatoni upright.
  
  While your pasta is cooking, quickly whisk together your ricotta
  mixture by mixing together the ricotta, 1 ts of salt, 1 ts black
  pepper, chopped parsley, vegan parmesan, and 1/2 cup of the mushroom
  mixture. Place the mixture into a piping bag or zip lock bag. Do not
  snip the top until you're ready to pipe the mixture into the cooked
  rigatoni.
  
  Begin by adding 1/3 of the bechamel to the bottom of your springform
  pan. Then, spoon half the remaining mushroom-sausage mixture on top
  of the sauce. Using a spoon, gently stir the two layers together so
  that the mushroom mixture becomes part of the sauce. Next, starting
  from the outer edge and working in, add the cooked rigatoni on top,
  keeping them upright. I ended up using every last rigatoni. It should
  not be an overly tight squeeze, as you'll want pockets for potato
  slices and the sauce to fall in as it bakes. Pipe the ricotta mixture
  into each of the rigatoni, all the way to the top. Then, weave in the
  potato slices between the noodles. After that, add the remaining
  mushroom mixture, together with another 1/3 of the bechamel. Again,
  using a spoon, mix gently until the mushroom mixture becomes part of
  the creamy sauce. Finally, top the entire pie with the remaining
  bechamel. I do this to create a clean top that will brown evenly.
  
  Place the pie in the center rack of the preheated oven. Bake for
  about 45 minutes (turning the pie at around the 35 minute mark, so
  that both sides get evenly baked), until the top is golden brown.
  Remove from the oven and let it cool for 30 minutes before carefully
  unlatching the springform pan and pulling away the parchment paper.
  
  Recipe by Joanne Molinaro
 
MMMMM
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