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 you’re after. We swap in ground plant-based protein, seasoned with Tuscan herbs and spices, scallions and garlic, then simmer it in a luscious creamy tomato sauce. Tossed with al dente rigatoni and blanketed with Italian cheeses and panko breadcrumbs, it bakes until bubbly and golden.

Who needs the meat when you’ve got all that? This dish is perfect for weeknight dinners or when you want to impress guests with a plant-forward meal that doesn’t skimp on flavor. Serve it straight from the oven for a crispy, melty, utterly satisfying experience.

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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

SaltView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat broiler to high. Bring a large pot of salted water to a boil. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Peel and mince garlic.
2. Once water is boiling, add rigatoni to pot. Cook, stirring occasionally, until al dente, 10-12 minutes. Reserve ½ cup pasta cooking water, then drain.
3. While pasta cooks, heat a drizzle of olive oil in a large, preferably ovenproof, pan over medium-high heat. Add scallion whites and garlic; cook, stirring, until slightly softened, about 1 minute. Add plant-based protein and cook, breaking up into pieces, until lightly browned, 4-5 minutes. Season with Tuscan heat spice, salt and pepper.
4. Add crushed tomatoes to pan with plant-based protein. Pour in ½ cup plain water (¾ cup for 4 servings), salt and pepper; bring to a boil. Reduce heat to medium low and simmer until slightly thickened, 5-7 minutes. Stir in cream cheese and 1 tbsp butter (2 tbsp for 4 servings). While sauce simmers, in a small bowl, combine panko with 1 tbsp olive oil (2 tbsp for 4 servings). Season with salt and pepper.
5. Stir drained rigatoni into pan with sauce. If needed, stir in reserved pasta cooking water a splash at a time until rigatoni is thoroughly coated. Taste and season with salt and pepper. Tip: If your pan isn’t ovenproof, transfer mixture to a baking dish. Evenly sprinkle with Italian cheese and panko mixture.
6. Broil pasta until cheese melts and panko is browned, 2-4 minutes. Watch carefully to avoid burning. Sprinkle with scallion greens. Divide between 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?

You can assemble the pasta and sauce (without the cheese and panko topping) a day ahead. When ready to bake, add the cheese and panko, then broil as directed.

Is there a substitute for Tuscan heat spice?

You can use a mix of dried oregano, thyme, rosemary and a pinch of red pepper flakes to approximate the flavor.