Hearty Plant-Based Rigatoni Bake with Creamy Tomato Sauce

Craving a hearty, comforting pasta bake but looking to skip the meat? This plant-based rigatoni bake is your answer. We use ground plant-based protein seasoned with Tuscan herbs and garlic, simmered in a luscious creamy tomato sauce. Tossed with al dente rigatoni and topped with Italian cheeses and crispy panko, every bite is pure comfort.

This dish proves you don’t need meat for a satisfying, protein-packed meal. The creamy sauce, melty cheese and crunchy topping create a perfect harmony of textures. It’s an easy weeknight dinner that will please everyone at the table.

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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

6 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. Wash and dry the scallions and garlic. Thinly slice the scallions, separating the white and green parts. 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 pasta cooking water, then drain the pasta.
3. While the pasta cooks, heat a drizzle of oil in a large ovenproof pan over medium-high heat. Add the plant-based protein and press it into an even layer with a spatula. Cook undisturbed until browned on the bottom, 3-4 minutes. Break the protein into pieces and continue cooking until browned all over, 3-4 minutes more. Stir in the scallion whites, garlic, Tuscan Heat Spice, salt and pepper. Cook until the scallion whites are slightly softened, about 1 minute.
4. Add the crushed tomatoes, 1 teaspoon sugar (2 teaspoons for 4 servings), 1/2 cup water (3/4 cup for 4 servings), salt and pepper to the pan. Bring to a boil, then reduce heat to medium-low and simmer until slightly thickened, 5-7 minutes. Stir in the cream cheese and 1 tablespoon butter (2 tablespoons for 4 servings) until melted and combined. In a small bowl, mix the panko with 1 tablespoon olive oil (2 tablespoons for 4 servings) and season with salt and pepper.
5. Stir the drained rigatoni into the sauce. If needed, add reserved pasta water a splash at a time until the pasta is well coated. Taste and adjust seasoning with salt and pepper. If your pan is not ovenproof, transfer the mixture to a baking dish. Sprinkle evenly with the Italian cheese blend and the panko mixture.
6. Broil the pasta until the cheese melts and the panko is golden brown, 2-4 minutes. Watch carefully to avoid burning. Sprinkle with the scallion greens, divide among plates and serve.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like penne or ziti works well in this bake.

Can I make this dish ahead of time?

You can assemble the bake without broiling, cover and refrigerate for up to 24 hours. Broil just before serving.

Is there a substitute for Tuscan Heat Spice?

You can use a mix of dried oregano, basil, red pepper flakes and a pinch of fennel seeds.