Baked Rigatoni with Plant-Based Ragù and Cheesy Panko Crust

Craving a hearty, meaty ragù without the meat? This baked rigatoni delivers all the comfort and flavor you love, using ground plant-based protein seasoned with Tuscan herbs, garlic and scallions. Simmered in a rich, creamy tomato sauce and tossed with al dente rigatoni, it’s then topped with a blend of Italian cheeses and panko breadcrumbs for a golden, crispy finish.

Perfect for a satisfying weeknight dinner, this dish proves you don’t need meat to enjoy a deeply savory, baked pasta. The plant-based protein browns beautifully and absorbs all the aromatic spices, while the cream cheese adds a luscious texture. Serve it straight from the oven for a meal that’s as impressive as it is delicious.

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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. 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, stirring occasionally. Reserve ½ cup of the pasta cooking water, then drain the pasta.
3. While the pasta cooks, heat a large 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 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. Add the scallion whites, garlic, Tuscan Heat Spice, salt and pepper. Cook, stirring, until the scallions are slightly softened, about 1 minute.
4. Stir in the crushed tomatoes, sugar, ½ cup water (¾ cup for 4 servings), 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 combined. Meanwhile, in a small bowl, mix the panko with olive oil, salt and pepper.
5. Add the drained rigatoni to the pan and stir to coat with the sauce. If the sauce seems thick, add a splash of the reserved pasta water until the rigatoni 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 prevent 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, 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, then refrigerate without the topping. When ready to bake, add the cheese and panko, then broil until bubbly and golden.

Is the plant-based protein gluten-free?

Check the label of your plant-based protein; many contain wheat or soy. For a gluten-free version, use a gluten-free pasta and certified gluten-free panko.