Baked pasta
Pasta al forno
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For 6-8 persons: 500 g rigatoni or penne-700 ml of tomato sauce-1 onion-oil- aromatic salt -pepper-a pinch of cayenne pepper (optional)- white sauce (double dose)
Cook the pasta in salted water according to directions for cooking.
Meanwhile, prepare the sauce and bechamel (doubled the dose: for this recipe you need a liter of vegetable milk).
For the sauce, stir fry with oil and onion, finely chopped, turning it Brown. Then add the chopped tomatoes, some aromatic salt, a pinch of pepper and chilli (the latter is optional).
Leave restrict the sauce for a few minutes and then put it in a large ovenproof dish (you can also use two small-or halve all doses), together with the sauce.
Mix thoroughly and add the pasta cooked al dente and drained.
Bake for about 30 minutes at 200° C, up to that on the surface it forms a nice golden crust and serve.
If desired, along with the sauce, you can also add the vegetable ragout.
Thanks to Emanuela Barbero, webmaster di Vegan3000 e autrice di libri di cucina vegan
