Hearty Plant-Based Ragù Rigatoni Bake with Creamy Tomato Sauce

Craving a comforting, hearty pasta bake but want to skip the meat? This plant-based ragù rigatoni bake is your answer. We use ground plant-based protein seasoned with Tuscan herbs, scallions and garlic, then simmer it in a rich, creamy tomato sauce. Tossed with al dente rigatoni and topped with Italian cheeses and panko breadcrumbs, it bakes into a crispy, melty masterpiece.

This dish proves you don’t need meat for a satisfying, protein-packed dinner. The plant-based protein takes on all the savory flavors and the creamy sauce ties everything together. Perfect for a weeknight meal or when you want to impress guests with a delicious, plant-forward comfort food.

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Ingredients

6 ounce Rigatoni PastaView ingredient guideLike ingredientDislike ingredient

6 ounce Ground Plant-Based ProteinView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

14 ounce Diced TomatoesView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.5 cup Italian Cheese BlendView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F (200°C). Bring a large pot of salted water to a boil. Cook the rigatoni according to package directions until al dente (about 10-12 minutes). Drain and set aside.
2. While the pasta cooks, heat the cooking oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the ground plant-based protein and cook, breaking it apart with a spoon, until browned, about 4-5 minutes.
3. Add the scallions (white and light green parts, thinly sliced) and minced garlic to the skillet. Cook for 1 minute until fragrant. Stir in the Tuscan Heat Spice and cook for another 30 seconds.
4. Pour in the diced tomatoes (with their juices) and add the sugar. Bring to a simmer and cook for 5 minutes, stirring occasionally, until the sauce thickens slightly.
5. Reduce heat to low and stir in the cream cheese until melted and smooth. Season with salt and pepper to taste. Add the cooked rigatoni and toss to coat evenly.
6. In a small bowl, combine the Italian cheese blend and panko breadcrumbs. Sprinkle the mixture evenly over the pasta. Dot with small pieces of butter.
7. Transfer the skillet to the oven and bake until the cheese is melted and the topping is golden and crispy, about 10-12 minutes. If desired, broil for 1-2 minutes for extra browning.
8. Let cool for 5 minutes before serving. Garnish with sliced scallion greens if desired.

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 bake (without the cheese-panko topping) up to a day in advance. Refrigerate, then add the topping and bake just before serving. You may need to add 5-10 minutes to the baking time.

What can I substitute for the plant-based protein?

You can use cooked lentils, crumbled tofu or even ground meat if you’re not strictly plant-based. Adjust seasoning accordingly.