Hearty Tuscan Rigatoni Bake with Plant-Based Protein and Creamy Tomato Sauce

Craving the comfort of a hearty ragù without the meat? This rigatoni bake delivers all the richness and depth you love, using ground plant-based protein seasoned with Tuscan herbs, scallions and garlic. Simmered in a creamy tomato sauce and baked under a blanket of Italian cheeses and crispy panko, every bite is pure satisfaction.

Whether you’re exploring plant-based meals or simply looking for a delicious twist on pasta night, this dish proves you don’t need meat for a deeply flavorful, crowd-pleasing dinner. Serve it hot from the oven and watch it disappear.

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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 parts from the green tops. Mince the garlic.
2. Add the rigatoni to the boiling water and cook until al dente, 10-12 minutes. Reserve ½ 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 ground 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 and heated through, 3-4 minutes more. Add the scallion whites, garlic, Tuscan Heat Spice, salt and pepper. Cook, stirring, until the scallion whites are slightly softened, about 1 minute.
4. Stir in the crushed tomatoes, 1 teaspoon sugar, ½ cup water, salt and pepper. Bring to a boil, then reduce the heat to medium-low and simmer until the sauce thickens slightly, 5-7 minutes. Add the cream cheese and butter, stirring until melted and fully incorporated. In a small bowl, mix the panko with 1 tablespoon olive oil, salt and pepper.
5. Add the drained rigatoni to the pan and stir to coat with the sauce. If needed, add the 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 isn’t ovenproof, transfer the mixture to a baking dish. Sprinkle the Italian cheese blend evenly over the top, followed by the panko mixture.
6. Broil until the cheese melts 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 or ziti works well. Adjust cooking time according to package directions.

Can I make this dish ahead of time?

You can assemble the bake (without broiling) and refrigerate for up to 24 hours. Broil just before serving, adding a few extra minutes if needed.

Is there a substitute for plant-based protein?

You can use cooked lentils or crumbled tofu for a similar texture, though the flavor will vary.