Hearty Plant-Based Ragù Rigatoni Bake with Creamy Tomato Sauce

Craving the comfort of a hearty ragù, minus the meat? This plant-based version delivers all the rich, savory flavor you love. We season ground plant-based protein with Tuscan herbs, scallions and garlic, then simmer it in a creamy tomato sauce.

Tossed with al dente rigatoni and topped with Italian cheeses and crispy panko breadcrumbs, this bake is the ultimate weeknight dinner. Serve it hot and watch it disappear!

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Ingredients

6 ounce Rigatoni PastaView ingredient guideLike ingredientDislike ingredient

9 ounce Ground Plant-Based ProteinView ingredient guideLike ingredientDislike ingredient

1 unit Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView 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

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView 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 rigatoni according to package directions until al dente. Drain and set aside.
2. While pasta cooks, heat 2 teaspoons cooking oil in a large oven-safe skillet over medium-high heat. Add ground plant-based protein and cook, breaking it apart, until browned, about 4-5 minutes. Season with salt and pepper to taste.
3. Reduce heat to medium. Add scallions (white and light green parts, sliced) and minced garlic. Cook until fragrant, about 1 minute. Stir in Tuscan Heat Spice and cook 30 seconds.
4. Add crushed tomatoes, cream cheese, sugar and 1/4 cup water. Stir until cream cheese melts and sauce is smooth. Simmer for 2-3 minutes. Taste and adjust seasoning.
5. Add cooked rigatoni to the skillet and toss to coat evenly with sauce. Sprinkle Italian cheese blend over the top, then scatter panko breadcrumbs evenly over the cheese. Dot with small pieces of butter.
6. Transfer skillet to oven and bake until cheese is melted and bubbly and breadcrumbs are golden, about 10-12 minutes. If desired, broil for 1-2 minutes for extra crispiness.
7. Remove from oven and let cool for 5 minutes. Garnish with sliced scallion greens before serving.

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?

Absolutely. Assemble the bake without the cheese and breadcrumbs, cover and refrigerate for up to 24 hours. When ready, add toppings and bake, adding 5-10 minutes to the baking time.

What can I substitute for the plant-based protein?

You can use cooked lentils or crumbled firm tofu for a similar texture. Adjust seasoning as needed.