Vegan Baked Rigatoni Bolognese

Toast the pumpkin seeds until fragrant.

Blend the toasted pumpkin seeds with mushrooms and tofu to make the base of the Bolognese sauce.

Cook onion and garlic in a pan until softened.

Add the blended mixture to the pan along with Italian seasoning, smoked paprika, fennel seed, soy sauce, chopped tomatoes, and tomato paste.

Simmer the sauce until it thickens and flavors meld.

Cook the rigatoni according to package instructions until al dente.

Mix the cooked rigatoni with the Bolognese sauce.

Transfer the mixture to a baking dish, top with vegan mozzarella if using, and bake in the oven until warm and crispy on top.

Garnish with basil if desired before serving.