Baked Rigatoni with Plant-Based Protein Ragù and Cheesy Panko Crust

Craving the comfort of a hearty ragù, minus the meat? This baked rigatoni delivers all the rich, savory satisfaction with a ground plant-based protein that’s seasoned with Tuscan herbs, scallions and garlic, then simmered in a creamy tomato sauce. Tossed with al dente rigatoni and crowned with Italian cheeses and panko breadcrumbs, it bakes until golden and melty.

Perfect for weeknight dinners or when you want something cozy and satisfying, this dish proves you don’t need meat for a deeply flavorful, crowd-pleasing meal. Serve it straight from the oven with a sprinkle of fresh scallion greens.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

6 ounce Rigatoni PastaView ingredient guideLike ingredientDislike ingredient

9 ounce Ground Plant-Based ProteinView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

13.76 ounce Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

0.5 cup Italian Cheese BlendView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the broiler to high. Bring a large pot of salted water to a boil. Trim and thinly slice the scallions, separating the white parts from the green tops. Peel and mince the garlic.
2. Add the rigatoni to the boiling water and cook until al dente, 10-12 minutes, stirring occasionally. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
3. While the pasta cooks, heat a large drizzle of cooking oil in a large ovenproof skillet over medium-high heat. Add the ground plant-based protein and press it into an even layer with a spatula. Cook without stirring until browned on the bottom, 3-4 minutes. Break the protein into pieces and continue cooking until browned all over and heated through, 3-4 minutes more. Stir in the scallion whites, garlic, Tuscan Heat Spice, salt and pepper; cook until the scallions are slightly softened, about 1 minute.
4. Add the crushed tomatoes, 1 teaspoon sugar and 1/2 cup water to the skillet. Season with salt and pepper and bring to a boil. Reduce the heat to medium-low and simmer until the sauce thickens slightly, 5-7 minutes. Stir in the cream cheese and butter until melted and smooth. In a small bowl, combine the panko breadcrumbs with 1 tablespoon olive oil; season with salt and pepper.
5. Add the drained rigatoni to the skillet and toss to coat with the sauce. If the sauce seems thick, add a splash of the reserved pasta water until the pasta is well coated. Taste and adjust seasoning with salt and pepper. If your skillet is not ovenproof, transfer the mixture to a baking dish. Sprinkle evenly with the Italian cheese blend, then top with the panko mixture.
6. Broil until the cheese is melted and the panko is golden brown, 2-4 minutes. Watch carefully to avoid burning. Sprinkle with the reserved scallion greens, divide among plates and serve.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like penne, ziti or fusilli works well. Adjust cooking time according to package directions.

Can I make this dish ahead of time?

Absolutely! Assemble the dish (without broiling) and refrigerate up to 24 hours. When ready, broil until hot and bubbly, adding a few extra minutes.

Is there a substitute for Tuscan Heat Spice?

You can use a mix of 1/2 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/4 teaspoon red pepper flakes and a pinch of fennel seeds.