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   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   
       
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