Hearty Plant-Based Rigatoni Bake with Creamy Tomato Sauce

Craving a hearty, comforting pasta bake but looking to skip the meat? This plant-based rigatoni bake is your answer. We use ground plant-based protein seasoned with Tuscan herbs and garlic, simmered in a luscious creamy tomato sauce. Tossed with al dente rigatoni and topped with Italian cheeses and crispy panko, every bite is pure comfort.

This dish proves you don’t need meat for a satisfying, protein-packed meal. The creamy sauce, melty cheese, and crunchy topping create a perfect harmony of textures. It’s an easy weeknight dinner that will please everyone at the table.

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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 and green parts. Mince the garlic.
2. Add the rigatoni to the boiling water and cook until al dente, 10-12 minutes, stirring occasionally. Reserve 1/2 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 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, 3-4 minutes more. Stir in the scallion whites, garlic, Tuscan Heat Spice, salt, and pepper. Cook until the scallion whites are slightly softened, about 1 minute.
4. Add the crushed tomatoes, 1 teaspoon sugar (2 teaspoons for 4 servings), 1/2 cup water (3/4 cup for 4 servings), salt, and pepper to the pan. Bring to a boil, then reduce heat to medium-low and simmer until slightly thickened, 5-7 minutes. Stir in the cream cheese and 1 tablespoon butter (2 tablespoons for 4 servings) until melted and combined. In a small bowl, mix the panko with 1 tablespoon olive oil (2 tablespoons for 4 servings) and season with salt and pepper.
5. Stir the drained rigatoni into the sauce. If needed, add 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 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 avoid burning. Sprinkle with the scallion greens, divide among plates, and serve.

Useful Cookware

A few helpful kitchen tools for this recipe, with relevant Amazon picks for each item.

Large pot

IMUSA 16 Quart Stainless Steel Stock Pot with Lid - Large Cooking Pot for Soups, Stews, Pasta, Seafood Boiling and Family Meals - Riveted Handles for Easy TransportView on AmazonCAROTE 8QT Full Clad Tri Ply Stainless Steel Stock Pot with Lid, Kitchen Soup Pot, All Stoves Compatible, Oven & Dishwasher Safe, Stay Cool Handle, White, Mothers Day GiftsView on AmazonKirecoo Stainless Steel Stock Pot - 8 Quart Heavy Duty Induction Cooking Pot with Visible Lid for Pasta, Soup, Spaghetti, Nonstick Thick Bottom Big Stockpot, Deep Cookware for Canning, Boiling, SimmerView on Amazon

Strainer

Cuisinart, Mesh Strainers, Stainless Steel Mesh Strainers for Kitchen, Fine Mesh Kitchen Strainer Set for Sifting, Straining and Cooking, Ctg-00-3Ms, 3 CountView on Amazon3Pcs Super Wire Extra Fine Mesh Strainer with Handle, Small Medium Large Size Sifter Metal Strainer Set, Stainless Steel Sieve Fine Mesh Strainers for Kitchen Rice Juice Quinoa Food Flour Baking YLYLView on AmazonWinco Strainer with Single Fine Mesh, 8-Inch Diameter, Medium, Stainless Steel, Tan,SilverView on Amazon

Large ovenproof pan (or baking dish)

AmazonShop popular Large ovenproof pan (or baking dish) on AmazonView on Amazon

Small bowl

Kaytee Stoneware Ceramic Pet Hamster Bowl, Brown, 3-InchView on AmazonDipping Bowls, Soy Sauce Dish Ceramic, 3 OZ Small Serving Bowls for Side Dishes Vintage Blue Stylish Design, Set of 6 Mini Appetizer Plates for Condiment Sushi Ketchup BBQ Party, 4 InchView on AmazonFarielyn-X 3.5in 4oz Small Glass Bowls, Mini Glass Containers, Ramekins, Prep, Pinch Bowl, Stackable Condiment Containers, for Prep, Dips, Nuts, Snacks, Candy Meal Prep Bowls, Dessert BowlsView on Amazon

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like penne or ziti works well in this bake.

Can I make this dish ahead of time?

You can assemble the bake without broiling, cover, and refrigerate for up to 24 hours. Broil just before serving.

Is there a substitute for Tuscan Heat Spice?

You can use a mix of dried oregano, basil, red pepper flakes, and a pinch of fennel seeds.