This consisted of rigatoni baked with tofu and vegan cream cheese ricotta, creamy vegan parmesan
and tomato sauce with a base of leek, garlic, and nutritional yeast, layered with vegan mozzarella, and topped with crispy breadcrumbs. It had a wonderful variety of flavors and textures - creamy, crispy, hearty, and satisfying. It’s part of the Sunday-only menu.
